Chilli con carne

Chilli con carne, from Rachel Allen, is a hearty meal that's well worth coming home for
By Rachel Allen
Chilli con carne
  • Rating:
  • Serves: 6
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 large onions
  • 700 g lean stewing beef, fat removed and cut into 1-2cm cubes
  • 5 cloves garlic, crushed
  • 800 g canned chopped tomatoes
  • 2 green peppers, sliced
  • 3 green or red chillies, chopped, seeds left in if you like your chillies fiery
  • 2 tsp ground cumin
  • 1 tinned red kidney beans, 400g
  • 1 tsp brown sugar

To serve

  • 125 ml soured cream
  • 2 tbsp coriander leaves, chopped
  • 4 tbsp cheddar cheese, grated


1. Heat the olive oil in a casserole,or saucepan and fry the meat until it changes colour - about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes,chopped chillies, peppers, and a good pinch of salt.

2. Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water.

3. Add the cumin, kidney beans and a little of the bean liquid,if you like and the brown sugar. Simmer for a further 10 mins before serving with rice, a spoonful of sour cream, grated cheddar cheese and and coriander leaves as a garnish. For added spicy kick, serve this dish with hot chilli sauce.

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