How To Make Really Delicious Chilli Con Carne!

In our flat-sharing days, chilli con carne was the classic dish par excellence: with a big pot of it, you could feed your flatmates and half your circle of friends! Back then, we cooked it with minimal effort and a ready-made mixture from the bag – add a handful of baguettes, and the student feast was ready. Even if a year or two has passed since then, it’s worth rediscovering good old chilli with our recipe that takes the bean dish to a new level!

What you need

1 onion
1 red pepper
2 cloves of garlic
1 tablespoon oil
1 heaped teaspoon hot chilli powder
1 teaspoon paprika powder
1 teaspoon ground cumin
1 lb minced meat, mixed
1 beef stock cube
14 oz chopped canned tomatoes
½ teaspoon dried marjoram
1 teaspoon sugar
2 tablespoons tomato paste
14 oz tinned red kidney beans
Serve with: cooked long grain rice

And here’s how!

Chop the onion, peppers and garlic cloves and sauté.

Add the red pepper, chilli powder, paprika powder and ground cumin and stir in well; set aside.

Now fry the minced meat. Dissolve the beef stock cube in 1 cup of hot water and add the liquid to the mince.

Add the strained tomatoes, marjoram and sugar, season with salt and pepper.

Put the mince mixture in a large pot with the vegetables.

Drain the kidney beans and pour them into the pot, add the tomato paste as well.

Simmer on a low heat for 10 minutes.

How do you like our next-level chilli? Tell us in the comments on Facebook!