Old School Chilli Con

    Chilli con was probably the second thing that I learned to cook as a young scout and has remained a favourite dish of mine ever since. This recipe is a little more in depth than the one I first learned to cook many years ago, but it is just as satisfying and will feed a load of hungry people.


    Derbyshire, England, UK
    1 person made this


    • 2tsp vegetable (rapeseed) oil
    • 500g minced beef
    • 500g stewing steak
    • 2 large onions, chopped
    • 4 cloves of garlic, crushed
    • 1 medium red pepper, chopped
    • 1 medium yellow pepper, chopped
    • 2tbsp tomato puree
    • 2tsp cumin
    • 2tsp smoked paprika
    • 2tsp cayenne pepper
    • 2tsp chilli powder
    • 250g dried red kidney beans (pre-soaked for at least 8 hours)
    • 2 tins chopped tomatoes
    • 300ml beef stock
    • 2tsp worcestershire sauce
    • Finely chopped fresh chillis (quantity depends on how hot you like it)
    • Small handful of fresh coriander, ripped
    • Pinch of salt and pepper


    1. Add half the oil to a fairly large frying pan and heat on a medium/high heat.
    2. Add the beef to the pan and cook for 2 - 3 minutes, until it browns off, drain off any excess liquid this will stop the meat browning. Once browned take the pan off the heat and set aside. Please note this step may need to be done in batches.
    3. Add the remaining oil to a large saucepan and heat on a medium heat. Add the onions to the pan and cook for 2 - 3 minutes, until they start to soften.
    4. Add in the peppers and cook for a further 2 - 3 minutes.
    5. Add in the garlic, turn the heat down and cook for about a minute.
    6. Add in the tomato puree, cumin, paprika, cayenne and chilli powder, stir through the mixture and allow to cook for another minute.
    7. Add the beef and beans to the pan and stir through.
    8. Pour in the chopped tomatoes, stock and worcestershire sauce, bring to the boil and allow the mixture to simmer gently for 45 - 60 minutes, stirring occasionally.
    9. Add in the fresh chilli and coriander and stir through.
    10. Check the seasoning and add salt and pepper to taste.


    Personally I like to serve this in a large bowl with sides of dirty rice and tortilla chips covered in melted cheese. This recipe makes a large batch of chilli so is ideal for making emergency freezer dinners, I portion it up in large foil takeaway containers, half chilli and half cooked rice. Take it straight out the freezer, drop it in a cold oven set to 150°C then 45 minutes and a sprinkle of grated cheese later and you're ready to eat.

    See it on my blog

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