Chilli con carne by joe

    2 hours 12 min

    A simple, chilli con carne that will feed the family.

    Yorkshire, England, UK
    55 people made this

    Serves: 4 

    • 500g steak mince
    • 2 onions
    • 2 sticks of celery
    • 3 cloves of garlic
    • 2 peppers
    • 2 tsp hot chilli powder
    • 1 tsp cumin
    • 1 tsp paprika
    • salt & pepper
    • 1 tin butter beans
    • 1 tin kidney beans
    • 2 tins chopped tomatoes
    • 2 beef stock cubes
    • balsamic vinegar
    • Worcester sauce

    Prep:10min  ›  Cook:2hr  ›  Extra time:2min  ›  Ready in:2hr12min 

    1. Heat some oil in a pan on medium heat.
    2. Peel and finely chop the veg and add them to the pan. Stir and cook for around 5 mins. Add the spices and salt and pepper. Add the tins of beans and tomatoes. Stir and cook for 2 mins.
    3. Break up the mince and add (no need to brown first). Fill 3/4 of an empty tin with water and add. Break in 2 stock cubes, then a glug of balsamic and Worcester sauce. Gently simmer for around 2 hours.
    4. Once cooked cover with a lid for 10 mins before serving with some rice or tortilla chips.

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    Reviews in English (22)


    Something else. I made this in the slow cooker! Used exactly the same recipe (except i used mild chilli powder as i dont like it too hot.) I browned off the mince and set that aside, i then followed the recipe, adding the mince back to the mixture before putting it all in the slow cooker on high for six hours. D E L I C I O U S  -  13 Jan 2010


    Made this for my family and myself the only thing I left out was the butter beans because I absolutely detest them lol and I added the chilli powder for fajitas as it's mild. It was absolutely gorgeous my family loved it and my youngest even ate the kidney beans which is a first. Will def be making it again.  -  13 Jun 2017


    I did as Hobbit did (see other review) and used slow cooker on High for 6 hours once I'd browned the mince. Sometimes using a slow cooker you have to use less water but I added as per the recipe and it was about the right consistency in the end. Make sure you have a BIG pan/wok for this one though as it filled my largest frying pan to the brim before I'd even added all the tins. I'll use my massive wok next time, as an actor said to a bishop. As an unexpected bonus, I found that once you've spent ages chopping, mixing spices, frying stuff and stirring in the tins, the resulting sauce looks amazing if you liberally sprinkle a third of it all over your kitchen floor as it slides off the cooker hob in slow motion. And when I say 'amazing' I mean 'infuriating'! Saved most of it though and now I have a mopping the kitchen floor session to look forward to as well! Can't wait. Happy New Year me! Overall a tasty and simple recipe but I had to add a healthy dose of tobasco to warm it up a bit as it wasn't very spicy even using the hot chilli powder. I'd add another tsp at least next time, or just make sure to have tobasco on hand. Tweaks: Omitted celery, added water from bean tins as well (not clear above whether to do so or not), added a tbsp of tomato puree just to use up an old tube  -  31 Dec 2016