Chilli Con Carne

Serves 4



  • 2 brown onions, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 red capsicum, finely chopped

  • 1 green capsicum, finely chopped

  • 1 green or red chilli, finely chopped

  • 1kg beef mince

  • 1 tsp paprika

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1 bay leaf

  • 1 tbsp tomato paste

  • 2 litres tomato passata sauce

  • 1 litre beef stock

  • 1 x 400g tin kidney beans, drained

  • Fresh coriander, roughly chopped

  • Cooked rice and sour cream, to serve



  1. Heat a large saucepan over a medium-to-high heat. Sauté the onion, garlic, capsicum and chilli for 2-3 minutes or until soft. Add the beef mince and cook for a further 3-4 minutes or until brown.

  2. Add the tomato paste, passata, and beef stock, spices, and bay leaf, and mix well. Reduce the head to low and place a lid on the saucepan. Simmer for 1.5 - 2 hours or until the sauce has reduced and thickened.

  3. Add the kidney beans and mix well.

  4. Season with salt and pepper to taste. Scatter over the fresh coriander, and serve with cooked rice and sour cream.

  5. Enjoy!

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