Chilli Con Carne

  1. Heat a splash of olive oil in a large oven-safe skillet pan over a medium-high heat and fry the onions and green peppers until they are soft and lightly golden.
  2. Stir in the garlic, chilli powder, cumin, ground coriander, origanum and bay leaves and cook for an additional minute.
  3. Add the minced beef and evenly brown the meat.
  4. Pour in the beef stock, kidney beans, tomatoes, tomato paste, sugar and fresh chilli and bring to the boil.
  5. Season with salt and freshly ground black pepper and gently simmer uncovered on a low heat for 30 minutes or until the sauce has thickened.
  6. Sprinkle fresh coriander leaves and cheddar cheese over the top and serve whilst hot.


  • 750g minced beef
  • Olive oil
  • 1 large onion, chopped
  • 1/2 green pepper, chopped
  • 2 garlic cloves, crushed
  • 1 tsp chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp dried origanum
  • 2 bay leaves
  • 2 cups beef stock
  • 1 400g tinned red kidney beans, drained
  • 1 400g tinned tomatoes
  • 3 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 fresh chilli, chopped (optional)
  • Salt and freshly ground black pepper
  • Fresh coriander sprigs, for garnish
  • Cheddar cheese, grated for serving (optional)
General Info
Prep: 15 min
Cooking: 30 min
Ready In: 45 min
Servings: 6 people
Tips & Tricks

This delicious Mexican meal can be served with soft tortillas/wraps, taco shells or