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Beef Chili Dish


This is a terrific dish for feeding a large number of people - just multiply the quantities as necessary. It's fab served with guacamole and tomato salsa.

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The Gourmandize Team

Simple and tradiitional recipe.

Rate this recipe 3.7/5 (47 Votes)


  • 2 tbsp olive oil
  • 700g minced beef
  • 1 large onion
  • peeled and roughly chopped
  • 5 cloves of garlic
  • peeled and crushed
  • 2 red or yellow peppers
  • deseeded and roughly chopped
  • 3 red or green chillies
  • deseeded (optional) and finely chopped
  • 2 x 400g tins of chopped tomatoes
  • Salt and freshly ground black pepper
  • 400g tin of kidney beans
  • drained
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp brown sugar


servings 6
Level of difficulty Average
Cost Average budget


Step 1

Pour the olive oil into a large casserole dish on a high heat. Working in batches, sear the meat quickly until well browned. Remove each batch with a slotted spoon and set aside. Reduce the heat to medium, add the onion and garlic, cover with a lid and gently fry, stirring occasionally, until soft.

Step 2

Return the meat to the casserole dish and add the peppers, chillies, tomatoes, tomato purée and add some salt and pepper. Bring to the boil, cover with the lid, reduce the heat and simmer for about an hour or until the sauce has thickened a little.

Step 3

When the meat is cooked, add the remaining ingredients and leave to simmer, uncovered on a low-medium heat for a further 10 minutes. Check the seasoning and adjust if necessary.

Step 4

Serve the chilli con carne with boiled basmati or long-grain rice and with coriander leaves scattered over the top. Place small bowls of soured cream, Cheddar cheese and lime wedges on the table for people to help themselves.

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