Chilli con carne
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Serves:     people
Notes from Anna
  • A quick and easy meal to rustle up for any number of people.
  • Cool completely before freezing for up to 3 months. You can warm it through from frozen.


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  1. Peel and finely chop the onion. Peel and crush the garlic. Wash, deseed and finely chop the chilli.
  2. Heat the oil in a large, deep pan. Add the onion and garlic and fry gently for about 5 minutes until really soft.
  3. Add the minced beef and fry over a medium heat, stirring, for 10 minutes until browned.
  4. Add the tomato purée, chopped chillies , chilli powder, coriander, cinnamon and cumin and fry for a further 2 minutes.
  5. Boil a kettle and make up the stock according to the packet instructions.
  6. Add the stock and tomatoes to the pan. Break up the chocolate and add it to the mixture. Mix well and season with salt and pepper.
  7. Bring to the boil, cover the pan with a lid, turn the heat down low and simmer for 30 minutes.
  8. BEANS Drain the beans into a sieve and rinse under the tap. Add them to the meat. Bring to the boil and continue cooking for 5 minutes.
  9. Check and adjust the seasoning if necessary.

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