Chilli con carne
A hearty beef chilli simmered in a rich tomato and spice sauce, finished with kidney beans and served with fluffy rice for a comforting, filling meal.
Updated : 13 January, 2026
Easy
About 20 min.
Ingredients
1
Onion
1 clove
Garlic
2 tablespoon
Olive oil
500 grams
Beef mince
2 teaspoon
Hot pepper, ground
1 tablespoon
Tomato purée
500 milliliters
Meat broth
400 grams
Canned tomatoes
2 tablespoon
Ketchup
400 grams
Canned beans
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel and chop the onion, then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat. Add the onion and garlic and cook for 5 minutes, stirring, until softened.
Step 2
Add the beef to the pan and fry for another 5 minutes, until browned. Stir in the seasoning along with a little of the stock and cook for 1 minute, then add the tomato purée and cook for a further 1 minute.
Step 3
Pour in the chopped tomatoes and the remaining stock, stir well to combine, then add the ketchup. Let the chilli simmer gently, uncovered, for 30 minutes, stirring from time to time.
Step 4
Stir the kidney beans into the chilli and cook for 2 minutes more, until heated through. Season with salt and pepper, then serve hot with the rice.
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