Chilli con carne

Recipe from: 19 May 2010

Ingredients 22
Servings 1
Minutes 10 mins


Serving Change
  • 1
    olive oil
  • 2
    minced garlic
  • 1/2
    green pepper, chopped
  • 1
    red pepper, chopped
  • 500
    lean mince (ground beef)
  • 4
    tomato paste
  • 2.5
    coriander seeds, finely ground
  • 6
    allspice berries, finely ground
  • 1/2
    ground cinnamon
  • 2
    smoked paprika*
  • 1 1/4
    dried red chili flakes
  • 2
    unsweetened best-quality cocoa powder
  • 4
    brown sugar
  • 3.5
  • 1
    tin (410g) peeled chopped tomatoes
  • 1
    tin (410g) butter beans, drained
  • 1
    tin (410g) red kidney beans, drained
  • 1
    tin (410g) sweetcorn kernels, drained
  • grated cheddar, to serve
  • avocado, to serve (optional)
  • chopped fresh coriander (cilantro), to serve (optional)
  • sour cream, to serve (optional)


10 mins
Heat oil in a large saucepan over medium-high heat.

Add garlic, sauteing for a few seconds, then add red and green bellpeppers.

Saute a further 2 - 3 minutes before adding the ground beef.

Cook until browned.

Now add some flavour to the meat - tomato paste, coriander, all-spice, cinnamon, smoked paprika, chilli flakes, cocoa powder, sugar and salt.

Cook, stirring for 2 -3 minutes over high heat, then add tinned tomatoes.

Stir through, bring to the boil, then reduce heat and allow to simmer, covered, for approximately 10 minutes.

Taste and adjust seasonings if needed, then add the rest of the ingredients: butter beans, kidney beans and sweetcorn kernels.

Gently heat through, then serve, topped with cheese, your choice of condiments and warm bread.

If you can get hold of something like cheese & onion bread I would strongly suggest you get it, as it tastes phenomenal with this chili.

* If you are unable to find smoked paprika, I would suggest that you substitute with an equal amount of paprika and up the chilli flakes to replicate the increased heat from the smoked paprika.

** If you're able to get hold of peppadews, they add a deliciously sweet and tangy edge to the chilli.

Just chop finely and serve alongside the rest of the condiments.

For more of The Creative Pots gourmet recipes click here...

Read more on: beef

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