Classic Chilli Con Carne Classic Chilli Con Carne

Classic Chilli Con Carne

Our classic chilli con carne uses beef mince and is packed with flavour.  Serve with plain boiled rice, jacket potatoes, gucamole and a green salad.

prep time
10 mins

cook time
1 hour 25 minutes

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 675g lean beef mince
  • 1 tablespoon rapeseed or vegetable oil
  • 2 onions, peeled and finely chopped
  • 2 large garlic cloves, peeled and crushed
  • 150ml good red wine or good, hot beef stock
  • 2 x 400g can cherry or chopped tomatoes
  • 2-3 tablespoons tomato purée
  • 1-2 teaspoons dried chilli flakes
  • 1-2 tablespoons sweet chilli sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger (optional)
  • 1-2 fresh bay leaves
  • 2 cubes good quality dark chocolate, 70% minimum cocoa solids (optional)
  • 2 x 400g cans red kidney beans, drained
  • Handful freshly chopped coriander


  1. Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes.

  2. Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes.

  3. Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and chocolate (if used).  Season.

  4. Bring to the boil, reduce the heat and simmer for 1 hour.  Add the red kidney beans, stir and continue to cook for a further 10 minutes.

  5. Garnish with the freshly chopped coriander and serve with rice, jacket potatoes, or crusty bread, guacamole, soured cream and a green salad.


If you prefer a hotter chilli replace the dried chilli flakes with 1-2 finely chopped fresh chillies. The chilli will taste even better the next day and freezes well too. If you prefer to make your own guacamole deseed 1 ripe avocado and scoop out the flesh into a large bowl. Add 1 small finely chopped red onion. Large handful freshly chopped coriander, juice of 2 limes and seasoning. Mash together and serve with the chilli.