No image available
Member recipe

Stacey's Chilli

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 1 hour and 15 minutes

Skill level



Serves 8

Chilli con carne you will want to make again and again

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 onions
  • 1 red yellow and orange pepper
  • 400g beef/turkey or pork mince
  • 2 crushed garlic cloves
  • 1 1/2 tsp cumin and coriander
  • 3 tbsp mild chilli powder
  • 1/2 tsp crushed chilli flakes
  • 2 beef or veg stock cubes
  • 1 tin or chopped tomatoes
  • carton of tomatoe passata
  • 1 tbsp tomatoe puree
  • 1 tin kidney beans, drained
  • 1 pint boiling water
  • 2 tbsp hot chocolate powder


  1. Heat oil in a large pan and saute onions until beginning to soften, add peppers and cook for a few minutes, then add garlic and mince. Brown the mince and add the spices. cook for 3 mins

  2. Add the stock cubes, tomato puree, chopped tomatoes, passata, hot chocolate powder and boiling water. Bring to the boil and simmer for an hour untill reduced.

  3. Serve with rice =)

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.