Russ's chilli con carne

Russ's chilli con carne


2 people made this

About this recipe: I've tweaked this recipe over the years and I think it's just about right now. My Mother in Law said it was lovely and she's quite hard to please food-wise!

Serves: 4 

  • 450 g minced beef steak
  • sunflower oil as required
  • 1 large onion, roughly chopped
  • 6 cloves of garlic, chopped
  • 4 Bird's eye chillies (de-seeded and finely chopped)
  • 1 (330ml) bottle Continental lager
  • 200g carton passata
  • 1 teaspoon tomato puree
  • 1 Knorr vegetable stock pot
  • 2 squares dark chocolate
  • 1 teaspoon paprika (smoked if possible)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons ground cumin
  • 2 tablespoons chilli powder
  • 2 teaspoons dried oregano
  • 1/2 lime
  • 1 (400g) tin kidney beans
  • 12 button mushrooms
  • 20g chopped fresh coriander

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Brown the mince off in a large saucepan in a little oil.
  2. Sweat the onion in a frying pan until it starts to go translucent, add the garlic and chilli, and fry for a further 2 or 3 minutes.
  3. Add the onion, garlic and chili to the mince, then add the lager and stir until the froth dies down.
  4. Add the passata and tomato puree and bring to the boil, then add the stockpot. Put the chocolate into the pan and stir until melted.
  5. Add the paprika, cayenne, salt, sugar, cumin, chilli and oregano. Squeeze the half lime into the pot and stir. Simmer for 30 minutes.
  6. Add the kidney beans and mushrooms to the pan and simmer for a further 15 minutes.
  7. About 5 minutes from the end of the cooking, put the coriander into the pot and stir in.

Serving suggestion

Serve with big chunks of buttered, crusty bread and a sprinkling of grated Cheddar cheese.

Recently viewed

Reviews (1)


Something else. Forgot to say.. cut the mushrooms into quarters. - 02 Feb 2010

Write a review

Click on stars to rate