Versatile chilli con carne

    4 hours

    This is a great recipe I got from my mum. If you don't like chilli, skip that step or do both. My guy likes chilli but I don't, so I take some out for pasta sauce before adding the chilli powder and beans.

    Cheshire, England, UK
    12 people made this

    Serves: 8 

    • 450g (1 lb) beef mince
    • 1/2 kettle water
    • 1 onion, finely chopped
    • 1 bottle of flavoured passata
    • 1 (400g) tin chopped tomatoes
    • 300g double concentrated tomato puree
    • 1 green pepper
    • 1 punnet mushrooms
    • 2 (400g) tins dark kidney beans
    • 2 (40g) packets of chilli con carne mix (such as Colman's® or Schwartz®)
    • 1 tablespoon chilli powder
    • 2 jalapeno or green chillies, chopped (optional)

    Prep:1hr  ›  Cook:3hr  ›  Ready in:4hr 

    1. For the sauce, place mince in a pan and add water and chopped onion. Leave to boil and let sit overnight (you don't have to leave overnight, but sauce thickens better).
    2. The next day, scoop off fat and turn hob on to medium heat.
    3. Add the passata and tinned tomatoes. Let simmer, then add both tins of tomato puree. Plop in the peppers and mushrooms after dicing them.
    4. For chilli, add two tins of kidney beans and let them cook in the sauce. Then add chilli con carne seasoning and chilli powder.
    5. Serve over pasta, or in a bowl. Try not to scrape the bottom of the pot when serving as there might be burned sauce at the bottom. A lot of work but it's worth it!

    Editor's Note

    This recipe was edited by staff to conform to measures and ingredients that are familiar to UK and Irish cooks.

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