Chilli Con Carne

Chilli Con Carne

This wonderful Spanish dish is another firm favourite of mine especially when friends come over and chill in the garden with a few beers. Chilli Con Carne (Spanish pepper with meat) makes a perfect lunch on such occasions. I always make more than needed as it can be used as a delicious baked potato filling with a generous dollop of soured cream or simply poured in amongst some nacho’s and topped with cheese and grilled, perfect for a light lunch!

Either way enjoy with a bottle or three of iced cold ‘Sol’ beer with some lime wedges in the neck.

Robbie x

Preparation Time: 20 Minutes

Cooking Time: 60 minutes

Serves: 4


  • 500g lean beef mince
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 400g quality chopped tinned tomatoes
  • 410g can of kidney beans, drained & rinsed
  • 1 sweet red pepper, 3-4 cm large dice
  • 2 cloves garlic, chopped
  • 2 tbsp tomato puree
  • 1 beef stock cube
  • 1 tsp chilli powder
  • 1 tsp garum masala
  • 1 tsp ground cumin
  • 1 tsp paprika


  • Add oil to pan and cook onions until softened and translucent
  • Then add the garlic, sweet red pepper, chilli powder, paprika & cumin blend well and cook for a further 5 minutes.
  • Increase the heat then add the beef  mince and brown, using a wooden spatula to break down any lumps. Keep stirring and prodding for 5 minutes or until all the mince has browned evenly.
  • Crumble beef stock cube into 300 ml hot water, stir and add to the pan
  • Add the chopped tinned tomatoes, tomato puree  & red chilies, stir well and season with salt & pepper.
  • Turn down the heat and simmer open for 30 minutes stirring occasionally.
  • Add the tinned kidney beans and the garum masala turn up the heat until just bubbling for a further 10-15  minutes stirring frequently.
  • Serve with plain boiled basmati rice and garnish with fresh coriander


Robbie x
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One Response to Chilli Con Carne

  1. Sami Paresh May 18, 2011 at 07:55 #

    tried this but put in more chilli very tasty
    thx Sami

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