Chilli Con Carne

Chilli con carne is a classic, but when I was craving it earlier this month I realised that I just didn’t have a favourite, go-to recipe for it. So I finally decided to do something about that and came up with this recipe for a tasty  chilli con carne.


I’ve become a bit obsessed with butternut squash recently too, and found that adding cubes of roasted butternut squash to the chilli is a great way to add flavour and bulk it up!

Serves 4


  • 500g lean beef mince
  • 1 large red onion, finely chopped
  • 2 garlic cloves,  finely chopped
  • 1 tsp of mild chilli powder
  • 2 tsp of ground cumin
  • 1 tsp of ground coriander
  • 3 tsp of paprika
  • 1 beef oxo cube, crumbled
  • 400g of chopped tomatoes or passata
  • 200g can of red kidney beans, drained and rinsed
  • Salt and pepper to season


  1. Fry the onions and garlic in a little oil for 2 minutes, then add the beef mince and fry for a further 5 minutes
  2. Add the chilli powder, cumin, coriander, paprika, oxo cube and passata. Bring it to the boil then reduce and simmer for 25 minutes
  3. Add the kidney beans and simmer for a further 10-15 minutes until they’re soft and the sauce is thick
  4. Serve with sweet potato wedges or rice, then top with guacamole, sour cream and cheese



3 thoughts on “Chilli Con Carne

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