My chilli con carne

    2 hours 30 min

    I always make a large quantity of this chilli con carne because it freezes so well. You can also make it the day before.

    55 people made this

    Serves: 6 

    • 3 onions, chopped
    • 2 cloves garlic, chopped
    • 2 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon chilli powder
    • salt and ground black pepper
    • 600g minced beef
    • 300g passata
    • 2 (400g) tins chopped tomatoes
    • 1 cinnamon stick
    • 2 (400g) tins red kidney beans, drained

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Heat the olive oil in a casserole over medium heat, and cook and stir the onions until translucent, about 3 minutes. Stir in the garlic, cumin and chilli powder and cook until fragrant, about 1 minute more.
    2. Stir in the minced beef, and cook until the beef begins to brown, about 10 minutes. Stir in the passata and tomatoes, and add the cinnamon stick. Reduce the heat to low and simmer for 1 hour.
    3. Stir in the red kidney beans, and simmer for 30 minutes.

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    Reviews in English (2)


    This is the only recipe I've found that is close to the way I make chilli! I don't add cumin or cinammon (will have to give them a try next time), but instead add fresh chillis, a tablespoon of worcester sauce, and some red wine. Apart from that, it's the same! Bit of a relief to see that someone else does it this way too, I was starting to think I was doing it wrong... I can confirm that it tastes great this way, though!  -  05 Sep 2012


    This delicious chilli recipie is wonderfully adaptable. I've used it on Baked potatoes, , a base for bolognaise and lasagne but most of all just with basmati rice and sour cream (much needed) especially as I like to add extra chillies.  -  28 Dec 2017