Chili con carne

Be sure to makes great use of the chili here and I recommend that you do have your chili con carne hot. The chili enhances the flavours and really brings through the beef and the onions. Enjoy this dish by scoping it onto corn/tortilla chips and melting some grated cheese over the top. It really is a dish for one of those cold winter evenings inside.


  • 1.1lbs/500g ground/minced beef
  • 1 tbsp olive oil (for frying)
  • 1 brown onion, peeled and finely diced
  • 2 cloves garlic, finely chopped or crushed
  • 1 can (14oz/400g) kidney beans
  • 1 can (14oz/400g) crushed tomatoes
  • Pinch salt
  • Pinch pepper
  • 1 tsp ground cumin
  • 1 tsp of chili de arbol flakes
  • 1 tbsp red wine vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tsp cocoa powder (70%)
  • 2 tbsp grated cheese
  • Corn/tortilla chips


  1. Heat olive oil in frying pan on medium heat.
  2. Saute onion and garlic in a large frying pan.
  3. When onions begin to brown, drain kidney beans and add.
  4. Add chili to mixture.
  5. Add beef and combine, stirring until beef has browned.
  6. Add remaining ingredients.
  7. Simmer on low heat for 30 minutes.
  8. Serve with corn/tortilla chips.
  9. Top with grated cheese.

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