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Chili Con Carne

Chili Con Carne


  • 1 onion
  • 2 cloves of garlic
  • Lean minced beef
  • Can of chopped tomatoes
  • Tomato puree
  • Ground coriander
  • Ground cumin
  • Ground cinnamon
  • Worcestershire sauce
  • 1 beef stock cube
  • Salt and pepper
  • Tin of kidney beans
  • Coriander leaf (optional)
  • Plain yoghurt/ sour cream (optional)
  • Rice/baked potato/ crusty bread (optional)


  1. Fry the onion and garlic in a large saucepan or wok until softened. Turn up the heat and add the mince, cooking until browned and breaking down the lumps with a wooden spoon
  2. Add the tomatoes, tomato puree, ground coriander, chilli, cumin, cinnamon, and Worcestershire sauce and crumble in the stock cube. Add salt and pepper to taste.
  3. Bring to a simmer, cover with a lid and cook over low heat for about an hour, stirring occasionally until the mixture is thick.
  4. Add the kidney beans and fresh coriander. Cook for a further 10 mins uncovered, before removing from the heat.
  5. You could serve it with a dollop of plain yoghurt or sour cream on top and serve with rice, baked potatoes or crusty bread.

Or watch this video tutorial instead: