Chilli Con Carne


  • 2lbs of steak mince
  • 2 onions
  • 5/6 garlic cloves
  • 3 peppers chopped in chunks
  • 3 red or green chillies finely chopped!
  • 3 tins of tomatoes
  • 1 tablespoon of tomato puree
  • 400g can of kidney beans drained
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground coriander
  • 1 teaspoon of brown sugar.


Fry the onions off over a medium heat until soft. Then add your meat about a ½ a lb at a time and brown each batch. I do this all in a big casserole pot!! Then add the tomatoes, chillies, peppers, tomato puree and season. Bring it to a gentle simmer. Cover and either pop it into a preheated oven at 150oC or simmer on the hob for an hour until the sauce is thick. To this add the coriander and cumin, the kidney beans and sugar. Simmer for a further 10 minutes!! Season again if needed.

Yesterday I served this with boiled basmati rice and sour cream and cheese sprinkled on to!!

But the joy of this is there’s enough for two days! So tonight I’m going to serve it with nacho chips as a treat and some guacamole, sour cream and salsa.