Chilli Con Carne

Chilli Con Carne

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 4


  • 2 teaspoons cooking oil
  • 2 cloves garlic
  • 1 red onion, peeled and chopped
  • 500 grams lean beef or steak mince could use a higher fat content here, but I find it grissly
  • 125 ml red wine, stock or water I always use a beef stock cube
  • 400 grams tin of chopped tomatoes
  • 2 teaspoons ground cumin
  • 1.5 teaspoons chilli powder I use mild for my son and my partner adds chilli sauce
  • 1 teaspoon ground cinnamon
  • 2 teaspoons dried oregano
  • 400 grams tin of red kidney beans, drained and rinsed


  • Heat the oil in a heavy-based saucepan and gently fry the garlic and onion until soft. 
  • Add mince beef and brown all over.
  • Add the stock and let it bubble up for a few minutes.
  • Add tomatoes, cumin, chilli, cinnamon and oregano.
  • Simmer for 10 minutes.
  • Add beans and simmer for a further 10 minutes.
  • Season to taste.
  • Spread nachos on a plate.
  • Spoon over chilli.
  • Cover with grated cheddar.
  • Put under a hot grill until the cheese melts.
  • Serve with:
    Boiled rice if wanting a healthy non-CF meal, or on a bed of lightly salted nachos with grated cheese if going for the CF option.
  • Watch out, the plate is hot! But dig in!
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