Chilli Con Carne

I always make my chilli the day before as I think it tastes so much better the next day. The flavours are so much stronger and richer.

Serve it with rice, crunchy jacket potatoes or wrapped in a burrito with fresh lettuce and all the sour cream, guacamole, and salsa or simply in a bowl with jalapenos and loads of nachos to dip in.

It’s amazing with all the above dips as well as mango chutney which incidentally I’m obsessed with.

A lovely thick chilli that you can stand the wooden spoon up in on it’s own.

Serves 4-6


750g steak mince

1 teaspoon cayenne pepper

4 teaspoons paprika

4 teaspoons ground cumin

2 cloves garlic – minced

3 tablespoons tomato pureé

1 tin kidney beans in chilli sauce

1 tin chopped tomatoes

1 red onion – diced

2 tablespoons chilli powder

100ml water

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

2 tablespoons Worcester sauce

2-3 tablespoons olive oil

2 tablespoons red wine.


Warm 1 tablespoon olive oil in a large pan. I cook my chilli in a wok. Cook down the onions until they are nice and soft. Set aside on a separate plate.

Add another glug of oil and brown your mince.

Add all the spices, salt, pepper and garlic, then pour your onions back into the pan along with your tomatoes and kidney beans in their sauce, red wine, tomato pureé, water and worcester sauce.

Stir to combine all the ingredients and leave to simmer for 25 minutes or so.