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Classic chilli con carne


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Rate this recipe 4.1/5 (116 Votes)
Classic chilli con carne Approved byThe Chef 1 Picture


  • - 750g minced beef
  • - 300g tinned red kidney beans
  • - 2 large onions
  • - 1.5 tbsp sweet chilli
  • - 1 tbsp ground cumin
  • - 1 tbsp oregano powder
  • - 1 tbsp unsweetened cocoa powder (Van Hooten for example)
  • - 1/2 tbsp cinnamon
  • - 8 cloves of garlic
  • - 500g of tomato puree
  • - 25cl beef stock
  • - Olive oil
  • - Salt and pepper


servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 90mins
Cost Budget Friendly


Step 1

Peel the onions and garlic. Slice the onions and finely chop the garlic.

Step 2

In a frying pan, lightly fry the onions and garlic over low heat. Do not brown them.

Step 3

Meanwhile, in a cast iron pan, fry the mince in a little olive oil. Season with salt. Stir regularly.

Step 4

Add the onions and garlic to the mince.

Step 5

Season with all the spices and heat over low heat for 5 minutes, stirring.

Step 6

Add the tomato puree and beef stock. Check the seasoning. Cook without covering for 1 hour.

Step 7

Add kidney beans 15 minutes before the end of cooking.

Step 8

Chilli always taste better the longer you let it simmer slowly, so don't hesitate to make this dish well in advance. tastes even better reheated the next day - you will really get the best of all the flavours.


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