Chilli Con Carne Recipe

love eating chilli in the winter. It’s not too difficult too tricky and you can make a huge batch before bunging it in the freezer (which is really handy for me as you can’t buy the ingredients in one-person portions)! It’s a fairly cheap meal as well, which I’m always happy about on my student budget. I used this recipe on BBC Good Food (probably my most clicked-on recipe site) but I adapted it slightly to my own taste. Keep reading for all the info…

Here’s what you will need:

1 tbsp oil

500g lean beef mince

1 can chopped tomatoes

1 can red kidney beans

2 peppers, chopped (I used red and orange)

1 onion, diced in large-ish chunks

2 cloves garlic

1 beef stock cube

1 tbsp tomato purée

1 tsp mild chilli powder (you can use hot if you prefer!)

1 tsp paprika

1 tsp ground cumin

1 tsp oregano

1 tsp sugar

salt and pepper, to season

You’ll also need a chopping board and knife, a large saucepan to cook it in and a wooden spoon to stir!


Firstly, pour a tablespoon of oil into the pan. Leave it to heat up for a minute or so, then pour onions into the pan and cook them for 2 or 3 minutes until they are soft (but don’t let them brown).


Next, crush your garlic cloves straight into the onions and mix them together. Cook them for another minute or 2.


Add the spices. Tip in the chilli powder, paprika, cumin and oregano and give the mixture a stir so all the onions are coated in the spices.


Add the mince.


Separate the mince with the wooden spoon and cook until it is all brown.


Add in the chopped tomatoes, some seasoning and a teaspoon of sugar and mix well.


Finally, add in the chopped peppers and kidney beans!


Turn down the heat until it is bubbling slightly, and leave to simmer for as long as 90 minutes if you want. It would probably still be good to eat after about 20 minutes, but the longer you leave it, the more the flavours meld together and the better it tastes (in my opinion)! The end result should look a little something like this…


I like to serve mine with tortilla chips and some fresh avocado on the side, but it’s also really yummy with rice, or used as a filling for tacos or fajitas!


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