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Chilli Con Carne

By bearnaise (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
A spicy moreish dish with rice which tastes even better the next day


  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg lean rump steak minced in the food processor
  • A cup of home made roast tomato and herb puree
  • 2 large red chillies, halved, deseeded and chopped
  • 2-3 tsp hot chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • A pint of beef/chicken stock
  • Salt and freshly ground black pepper to taste
  • Packet of dried kidney beans soaked overnight or at least four hours


  • STEP 1
    Drain the kidney beans in a colander, rinse with fresh water and then boil in more fresh water for an hour or until tender (but not too tender as they are going to be cooked again)
  • STEP 2
    Gently fry the garlic and onion, then add the minced meat and fry for ten minutes on a moderate/high heat stirring frequently
  • STEP 3
    Add everything else
  • STEP 4
    Add water or stock so that the liquid covers the bean and mince mixture and cook for another hour. At the end you can add a few pieces of plain bitter chocolate
  • STEP 5
    if you wish, a very mexican touch!
  • STEP 6
    Serve with: boiled rice, side servings of sour cream and guacamole in bowls and well chilled lager, all this will help cool your tongue

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