Chilli con carne

Chilli con carne, from Tana Ramsay, is an easy version of the winter warmer that everyone will love
By Tana Ramsay
Chilli con carne
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 100 g sliced pancetta
  • 2 tbsp olive oil
  • 85 g butter
  • 2 onions, finely chopped
  • 2 small carrots, finely chopped
  • 2 cloves garlic, crushed
  • 2 red chillies, seeds removed and finely chopped
  • 1/2 tsp chilli powder
  • 1 kg minced beef
  • 150 ml red wine
  • 3 tbsp tomato purée
  • 1 x 400 g canned kidney beans
  • 300 ml beef stock

To serve

  • grated cheddar cheese
  • tortilla chips
  • soured cream
  • guacamole


1. Mince the pancetta in a food processor. Put into a pan with the olive oil and 2/3 of the butter and brown lightly for about 5 minutes.

2. Add the remaining butter, onions, carrots, garlic, chillies and chilli powder. Cook on a low heat for 10 minutes, then add the beef mince and stir until browned and broken up.

3. Add the wine, increase the heat slightly and cook for a further 10 minutes. Add the tomato purée, kidney beans and 2/3 of stock. Bring to the boil, partially cover and simmer over a low heat for 1 hours 30 minutes. Stir occasionally - there should only be gentle movement. Add the remaining stock if it begins to look dry.

4. Grate some mature cheddar over the chilli con carne before serving with tortilla chips, soured cream and guacamole.

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