Chilli Con Carne

We love Chilli Con Carne which is basically a minced beef dish with a bit of heat and some beans.  The secret ingredient in my version of Chilli is a jar of Roasted Red Peppers. These add a sweetness to the sauce and the taste is divine.

The Chilli delicious on its own with just some grated cheese and corn chips or as a filling for tortillas or the latest from El Paso foods – Stand and Stuff Soft Tacos  – which are soft tacos shaped like a little boat that you can fill with yummy things and the filling doesn’t fall out!  Very clever indeed – our supermarket stocks them and we tried them this week with great success…

I prepare a platter filled with all the bits and pieces to be added as toppings and the possibilities are endless…   The quantity I cooked serves about 10 and it freezes very well.  This is terrific for a large gathering for a casual dinner…

Chilli Con CarneChilli with trimmings

Chilli Stand ups


½ kg lean minced beef

2 cloves of garlic, grated

2 long red chillies (if more heat required leave the seeds in)

1 tablespoon olive oil

2 large carrots, grated

2 sticks of celery, finely sliced

1 jar of roasted red peppers, roughly chopped

2 teaspoons cumin powder

½ teaspoon grated nutmeg

1 large can crushed tomatoes

1 tub tomato paste

1 large tetra-pack of beef stock (about 4 cups)

Salt & pepper to taste

1 teaspoon sugar

2 teaspoons tabasco sauce (optional)

½ cup finely shredded coriander leaves and stalks

2 large tins red kidney beans, drained



Fry the garlic, chillies, carrot and celery together in the olive oil in a large pan until softened

Add the minced beef and break up with a wooden spoon mixing thoroughly

Add the crushed tomatoes, red peppers, coriander and tomato paste

Mix well and add in the beef stock

Season with a little salt and pepper and add the sugar

Stir well and bring to the boil then turn heat down and simmer, uncovered for a couple of hours or until liquid has reduced to a saucy consistency

Add the drained red kidney beans and check the seasoning

Add additional heat if required by adding some tabasco sauce

Bring back to the boil and simmer a further 30 minutes until rich and thick

Serve with grated cheese, corn chips and sour cream


Bon Appetit!  🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s