Chilli Con Carne, the kids will love it!

There are millions of variations of the chilli con carne recipe, but this is a basic, easy and quick version that you can use as a base to create your own special chilli recipes.

This recipe is designed to be a low cost alternative to a take-away.

  • Preparation time: less than 30 minutes
  • Cooking time: 30 minutes to an hour
  • Skill level: easy
  • Serves: 4


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 250g/9oz beef mince
  • ½-1 tsp chilli flakes, to taste
  • salt and pepper
  • 1 x 400g/14oz tin chopped tomatoes
  • 500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken will work)
  • ½ tsp dried mixed herbs
  • 2 x 400g/14oz tin red kidney beans, drained and rinsed

Preparation method

  1. Heat a large saucepan over a medium heat. Add the olive oil and once hot fry the onion with a pinch of salt for five minutes, or until soft and translucent.
  2. Add the garlic and cook for two minutes.
  3. Add the mince, along with a pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat.
  4. Add the chilli flakes, tomatoes, stock and dried herbs. Stir to mix well and bring to a simmer.
  5. Pour in the drained kidney beans and simmer gently for 30 minutes or until the chilli is thickened and rich. Taste and adjust the seasoning as necessary. (I added a few dashes of chilli powder)

Serving suggestion

Serve the chilli on top of some Mexican rice, with a spoonful or two of soured cream on top of each portion. Eat while hot.


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