Chilli Con Carne

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This is my version of a chilli con carne, it’s fairly quick to put together and easy enough to cook during the week. We often cook this on a Saturday evening whilst having a glass or 2 of red wine and a chat. The recipe is a very generous serving between 2, If sharing between 3 just add some more rice.

The recipe serves 2-3


400g lean (good quality) steak mince

Bunch fresh coriander. Finely chop the stalks and put the leafy part to one side

400g tin chopped tomatoes

400g tin red kidney beans in water, drained

1 tbsp extra virgin olive oil

1 tbsp tomato ketchup

1 tbsp tomato puree

100ml red wine

1 tsp hot chilli powder

1 small dried red chilli chopped

1 medium red pepper, diced

1 tbsp Worcestershire sauce

1 onion, finely chopped

1 large clove garlic, finely sliced

250g Tilda microwave rice (we use white basmati)

1 small pot of soured cream

Optional – fresh lime and 1 square dark chocolate


  1. Heat the oil in a large frying pan and add the steak mince. Cook for a few minutes on a medium heat until it starts to turn brown. Push the mince to one side of the pan and allow the juices to fill the bottom of the other half.
  2. Add the chopped onion to the pan and cook for a few minutes in the meat juices and oil. Once the onions start to soften add the finely chopped garlic and chilli. Cook for another minute or 2 and then mix in with the meat.
  3. Now add the finely chopped coriander stalks, hot chilli powder and red pepper. Stir everything together and cook for another minute or so.
  4. Stir in the chopped tomatoes, tomato puree, tomato ketchup, red wine and Worcestershire sauce, give it a good stir and then add the kidney beans.
  5. Turn down the heat to low-medium and let the chilli simmer for around 10-15 minutes until cooked, stirring occasionally. Add the chocolate if using it.
  6. Season well with salt and pepper, chop and add the coriander leaves and give everything a good stir.
  7. Heat the rice according to packet instructions (should be around 2 minutes) and share between the 2 or 3 plates.
  8. Top with the chilli con carne, a dollop of sour cream, sprinkle of coriander leaves and a squeeze of lime juice if you have it.