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Sara's chilli con carne

Sara's chilli con carne

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(39 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 onions, halved and sliced



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

  • 3 large garlic cloves, 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 cubes (we like Just Bouillon)
  • 2 large red peppers, deseeded and cut into chunks
  • 10 sundried tomatoes
  • 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, questions and tips

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19th Nov, 2011
this can easily be made into 6 portions which I have done and frozen
19th Nov, 2011
This can easily be made into 6 portions which I have done and frozen.
2nd Oct, 2011
Left out some of the ingredients as was going by what was in the cupboards. Was very tasty, however would use less chilli powder next time as it was a bit too hot for my liking!
23rd Sep, 2011
I found this yesterday and made it last night, it was great! I fiddled around with the amounts a bit as I didn't want it to serve 4. I used half the amount of beef and 3 tsps of the spices and only 1 can of kidney beans as I don't like them loads. It was delicious and with rice and some grated cheese totally yummy! Still made enough for 4 though, so me and bf both took some for lunch at work.
21st May, 2011
Yummy, filling but not heavy. Definetly worth giving a go, also it's not too spicy for those who are mild at heart
10th Apr, 2011
LOVELY - but strange quantities.... I used 500g beef mince, 1 can of kidney beans, tomato puree instead of sundried tomatoes, 1 tbsp of hot chilli powder instead of 2 tbsp mild and also added 2 tsp of ground coriander. Served with potato wedges lovely
16th Mar, 2011
how can this recipe be for 4 people, when it uses 1kg mince and 2 tins kidney beans??? I do wonder if these recipes are tested, sometimes.
17th Dec, 2010
Served this on a bed of nachos covered in melted cheese with soured cream on top, delicious!
26th Aug, 2010
This was a nice chilli, but IMO not the best I've ever made (unfortunately can't remember the recipe that was!), and I too cut the mince back to 500g, which was plenty, 1kg for 4 people is tons, not to mention expensive! Tasted loads better the next day too.
18th Jul, 2010
Oh forgot to say, i only used 1 tin of tomatoes and 1 tin kidney beans as i think 3 would be far too much. Turned out fine.


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