Sara's chilli con carne

Sara's chilli con carne

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(38 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4
Ideal for entertaining families with kids, this classic chilli dish is quick, hassle-free and great to have in the freezer

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal820
  • fat34g
  • saturates12g
  • carbs59g
  • sugars21g
  • fibre16g
  • protein75g
  • salt5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 large garlic clove, chopped
  • 2 tbsp mild chilli powder
  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1kg pack lean minced beef
  • 400g can chopped tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 beef stock cube (we like Just Bouillon)
  • 2 large red pepper, deseeded and cut into chunks
  • 10 sundried tomato
  • 3 x 400g cans red kidney beans, drained


  1. Heat oven to 150C/fan 130C/gas 3. Heat the oil, preferably in a large flameproof casserole, and fry the onions for 8 mins. Add the garlic, spices and oregano and cook for 1 min, then gradually add the mince, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season.

  2. Cover and cook in the oven for 30 mins. Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender. Stir in the beans.

  3. To serve: Reheat on the hob until bubbling. Serve with avocado or a big salad with avocado in it, some basmati rice or tortilla chips and a bowl of soured cream.

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Comments (61)

jaynecringles's picture

I love this chilli recipe, I use Hot Chilli Powder instead of mild as we like it hot. I make this most weeks & leave it in the oven in the cooking pot, the taste gets better after a day or two.

notmum's picture

Being veggie I made this with soy mince and it was really good, I usually find chilli recipes come out too bland but not this one.

queenemsie's picture

This chilli is the best. My son loved it, but it tasted so much better the next day after chilling.

calbri's picture

I made this for a dinner party where the guests were well known to be "food conosiers" so was nervous to say the least..........I changed the recipe by putting in some mushrooms and added some tomato puree.....I only added 2 small cans of kidney beans....I left out the sundried tomatoes

I served it with tortilla chips, soured cream, and tortilla wraps and a nice red shiraz.....Oh and some parmasan cheese......after the initial cooking on the hob I then put all the mix including the rest of the ingredients into my slow cooker and cooked for approx 3 hours whilst waiting for guests to arrive

They were VERY impressed so that made a good evening for guests even commented that they rarely get asked out to be cooked for as they said that ppl think they are too fussy!!

All in all this recipe tasted fabulous and was very easy to do, and I had never done a chilli from scratch before

jarma5's picture

seems an awful lot of ingredients to only serve 4

sylvia's picture

I agree with everyone else this is the best chilli I have ever made. This will become one of our regular weekday recipes.

f1madxxx's picture

Just lovely, don't a great fan of mince but this was very tasty.....

nik-nak-08's picture

I made this chilli for my family and our friends last weekend. We all went caravanning and I made this just before we set off then warmed it up when we had set our caravans up. Very easy and simple and tea was already done when we needed it! Very very tasty too! Love it!

gingerchick2's picture

Agree with everyone else- this is just lush. Didn't have chilli powder, so used jar chilli instead. Will never buy another packet chilli mix again!

krissyb's picture

absolutley gorgeous! i used hot chilli powder and added a birdseye chilli as I like things spicy, definitely use this recipe again!

ahaldane's picture

This was definitely the best chilli con carne I have ever made! I made it on Saturday night for a group of friends and I couldn't believe the number of compliments I received. I increased the garlic to 5 fat cloves and also used tomato puree instead of sundried tomatoes. This is going to be my regular chilli recipe!!

wolf52's picture

Lovely - a family favourite. Try it with mince lamb - better flavour.

datsie's picture

This was delicious. Went down a treat.

samanthacaizley's picture

Gorgeous and everyone loved it, I'll certainly be cooking it again, and it's great for the freezer

kassis's picture

I made this last night, it was warming and comforting on a cold night. It was also full of flavour and I'll certainly make it again!

bolivianali's picture

I add an andean twist to this by serving it with super grain Quinoa - more nutritious than rice and just as easy to cook.....oh and i hot it up with a couple of fresh chillies added with the peppers.

balletbambino's picture

This recipe went down superbly for New Year and everyone loved it. Will definately be cooking this Chilli Con Carne again!!

annalahert's picture

I make this all the time and love it! I freeze the left overs and bring them in for lunch with a baked potato or with toast oddly enough!

I use hot chilli powder instead of mild and I use 5 cloves of garlic instead of 3 (I love garlic!), I use 2 tablespoons of tomato puree instead of sundried tomatoes and I also only use 500kg of mince as 1kg would leave it much too dry!

amanda1972's picture

One of the best, if not THE best chilli con carne I have tasted. Have made it time and time again and would definitely recommend trying it!


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