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  • Writer's pictureKatie Moore


Perfect all year round, in summer with tortilla chips + cooling sour cream, or winter with a jacket potato and melted cheese!
Chilli Con Carne

This dish is best slow cooked, to really let all the flavours come through. Add kidney beans to add extra protein.



  • 1 Red pepper (diced)

  • 1 Onion (diced)

  • 4 Garlic Cloves (crushed)

  • 1tbsp Oil

  • 2 tbsp Tomato Paste

  • 400g tin Chopped tomaotes

  • 400g tin Kidney Beans

  • 300ml Beef Stock

  • 1 tbsp Thick Balsamic Vinegar

  • Pinch Brown Sugar

  • 1/2 tsp Paprika

  • 1/2 tsp Cumin

  • 1/2 tsp Chilli Powder

Step 1: Sweat

Add the pepper + onion in a heavy bottom pan with the olive oil and cook over a medium heat until transparent. Then add the garlic + cook for 2 more mins. Remove from heat.

Step 2: Brown

Brown the minced beef in a separate pan. Make sure the temp stays high so the meat browns not stews, you may have to do brown the mince in 2 batches. Then pour in the beef stock to the minced beef.

Step 3: Stir

Add in the tomato puree & spices and give is all a good stir. Add in your chopped tomatoes, kidney beans, balsamic vinegar, brown sugar and some black pepper. Bring to the boil, then reduce the heat to simmer.

Step 4: Low

Cover and cook on low for 4-6 hours. This can be done in your slow cooker or in the bottom of a low temperature oven.

Step 5: Serve

Prepare your chosen sides + enjoy!

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