Chilli Con Carne

I’m not sure why I have never shared this recipe before. Maybe I stupidly just assumed everyone knew how to make a chilli. Or had a preferred recipe that they already use. But after a recent chat with a couple of Mum friends, I realised that actually this is not the case. And that lots of people really lack confidence in the kitchen. Others know the basics but tend to stick to the meals they already know how to cook. It’s no secret that I personally love cooking and my own confidence has really grown over the past few years. So I would like to try and share a few more family friendly dinners that are healthy, quick and most importantly easy to prepare.

I asked on my Instagram stories a few days back if anyone would like me to share the recipe I use for chilli and to my surprise, so many people said yes. We love this dinner and Hugo especially always clears his plate! The recipe I use is a Hairy Bikers one which I stumbled across in one of their diet recipe books a few years ago. It’s very easy to prepare and I even take some short cuts to save time too. I use frozen onions and lazy garlic in this recipe, both of which I always have in. No compromise on flavour but much quicker! I usually serve chilli with rice but it is also delicious on a jacket potato too. Topped with a grating of cheese and a dollop of sour cream or low fat yogurt. Sometimes if I am feeling fancy I will make some home made guacamole too. Again, super easy!

Ingredients (Serves 5 – Freezes well)

  • 500g lean minced beef (I always use 5% fat) – This would also work well with Quorn mince if you don’t eat meat!
  • 2 medium onions, chopped or a couple of handfuls of frozen chopped onion. Honestly this is a total game changer.
  • 2 tsp of lazy garlic
  • 1–2 tsp chilli powder – I use mild but if you it with more of a punch then go for hot
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp plain flour
  • 150ml red wine or if you haven’t got any then just use extra stock
  • 300ml beef stock, made with 1 beef stock cube/pot
  • 400g chopped tomatoes
  • 400g can of red kidney beans, drained and rinsed
  • 3 tbsp tomato purée
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • salt & pepper


  1. Place a large non-stick saucepan over a medium heat and add the beef mince and onions. Cook together for 5 minutes, stirring the beef and breaking up any lumps.
  2. Add the garlic, 1–2 teaspoons of chilli powder, the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
  3. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
  4. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve with fluffy white rice and a good dollop of sour cream!



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