Cleo's sweet chilli con carne

    1 hour

    I make the hot chilli in the house, a more traditional affair using fresh chilli and trying my luck on the heat steaks with the amount of habanero or hot chilli powder can be put in (not to mention other treats like cayenne pepper or hot smoked paprika). However, I bloody love a sweet chilli...and as luck would have it, Cleo makes an amazing chilli that has a great depth of flavour that doesn't need cooking for hours on enjoy - some of the ingredients may surprise you!

    Dorset, England, UK
    8 people made this

    Serves: 4 

    • 1 teaspoon coconut oil
    • 1 large onion, sliced
    • 2 cloves garlic, crushed and chopped
    • 250g organic beef mince (15 to 20% fat)
    • 1 Knorr® beef stock pot
    • 1 teaspoon Bovril®
    • 1 pinch salt and pepper
    • 1 teaspoon tomato puree
    • 1/2 teaspoon mild chilli powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon cumin
    • 1/2 teaspoon ground spice
    • 1/2 teaspoon balsamic vinegar
    • 400g chopped tomatoes
    • 400g kidney beans

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. In a frying pan over a medium heat, warm the coconut oil and add the onion and garlic. Cook and stir until soft, about 4 minutes.
    2. Add the mince and break it down a little (allow the mince to still retain some structure - you don't want a mush of meat) and allow to colour. Brown is flavour, black is burnt. Add the beef stock pot and the Bovril®, and stir thoroughly.
    3. Add the salt, pepper and tomato puree, again stirring to ensure the ingredients are mixed well. Literally add all the spices and the vinegar, no order, no routine, just in and mix thoroughly.
    4. Add the tomatoes and the kidney beans together, stir, then allow to simmer for about 20 minutes. Serve hot!


    Serve with rice, sour cream, cheese, yoghurt, whatever floats your boat!

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