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Quick and easy chilli con carne

Ingredients 16
Servings 4 - 6
Time 10 mins


  • 2
    onions - finely chopped
  • 2
    olive oil or melted butter
  • 2
    cloves garlic - minced
  • 2
    small birds eye chillies - chopped (with seeds)
  • 2
    cayenne pepper
  • 2
  • 1.5
    tomato paste
  • 500
    beef mince
  • 1
    tin chopped tomatoes
  • 1
    tin red kidney beans
  • salt and pepper to taste
  • To serve:
  • 1
    small tub sour cream or Greek yoghurt
  • 1
    bowl Cheddar cheese - grated
  • 1
    fresh coriander
  • 1
    small bowl guacamole


35 mins

Heat a large pot to medium heat and sauté the onions until soft and translucent. Add a pinch of salt to prevent them from burning.

Add the chilli, garlic, cayenne pepper and paprika and stir for 2 minutes. Next add the tomato paste and stir for at least 5 min on a medium low heat to cook out the bitterness.

Put the heat up to high and add the beef mince. Allow to brown while stirring for 2 – 3 min. Stir in the chopped tinned tomatoes and allow bring to the boil. Decrease heat to low and allow to simmer for 20 – 30 min. Add the kidney beans and stir through for the last remaining 10 min.

Remove from the heat and serve with the prepared accompaniments.

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Vegetable chilli con carne

Meat-free Monday is sorted - and ready to eat in 30 minutes.




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2019-02-20 11:54
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