Chilli Con Carne

Serves 6 people. Cooking time 2 hours — maximum.


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1kg minced beef
  • 1 can chopped tomatoes
  • 2 red chillies, thinly sliced
  • 2 heaped tsp ground dried chilli powder
  • Worcestershire sauce
  • 570 ml beef stock
  • Salt and freshly ground black pepper
  • 1 can red kidney beans
  • Crème fraiche, to serve
  • 2 tbsp chopped parsley


  1. Sweat the onion, fresh chillies and garlic until soft in the olive oil — ideally in a heavy bottomed pan. Add the mince, and stir until browned, this will only take 5 mins.
  2. Stir in the tinned tomatoes, chilli and Worcestershire sauce.
  3. Make up the stock and pour over the meat. Season.
  4. Cover with a lid and cook over a gentle heat for about 45 mins then add the kidney beans and cook for another 10 -15 mins — you will have a lovely rich sauce.
  5. To serve — add a dollop of crème fraiche to each serving and sprinkle over the chopped parsley.