Chilli con carne


  • 1-1.5kg beef mince (the better quality mince you use the better the sauce will taste)
  • 1 red onion
  • 1 garlic clove
  • 500 g passata
  • 10-15 small tomatoes (top tip for better taste: pre-cook them in the oven with a little olive oil, a dash of white wine and salt and pepper for about 35 minutes on 200 degrees)
  • fresh thyme and rosemary (or use dried if you don’t have fresh use dried herbs)
  • 1  beef stock cube
  • Dash of red wine
  • salt and pepper
  • 1-2 red chillies thinly sliced or 2-3 tsp dried chilli (more if you want a little more heat)
  • 1 tsp cumin
  • 1 stick of cinnamon
  • 1 tsp of smoked paprika
  • 3 tbsp tomatoes puree
  • 1-2 tins of kidney beans depending on how many you like in your chilli (you can choose to use a different type of beans if you prefer them to kidney beans)


  1. Fry your onion and garlic until soft then add the meat
  2. season with salt and pepper
  3. Brown all the meat
  4. add a dash of red wine
  5. add your stock cube, herbs and chillies and stir
  6. add your tomatoes, tomato puree and passata and stir
  7. Bring it to the boil, stir it and turn the heat down and leave it to simmer for at least 1 1/2hrs (you don’t have to cook it for that long if you don’t have time  but the longer it cooks the better it taste)
  8. if you find it cooks dry before the meat is soft add a little water.
  9. 10 minutes before serving up add your kidney beans and bring it to the boil and a then reduce heat for it to simmer until you are ready to serve up.
  10. Then taste and season if needed

Serve with fresh chopped vegetables (avocado rocks with chilli) and if you fancy some carbs have a bit of rice, home cooked potato chips or home cooked sweet potato chips with it.

Enjoy  xx

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