Chilli Con Carne

Chilli Con Carne

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This is very simple to make. First fry the mince for a good 15 minutes. Then mix in spices, my home-made tomato sauce, water and – my secret ingredient – two Knorr Rich Beef Stock Pots. Simmer gently for an hour. Mix in kidney beans, gently heat through and there you have my Chilli Con Carne.

  • Recipe serves:10
  • Preparation Time20 min
  • Cooking Time90 min


  • 2tbsps olive oil
  • 1kg lean, finely minced beef
  • A pinch of paprika
  • A pinch of cayenne pepper
  • A pinch of ground cumin
  • 1l Marco’s foolproof tomato sauce
  • 500ml water
  • 2 Knorr Rich Beef Stock Pots
  • 2 x 400g tins of kidney beans in water, drained and rinsed
  • 1 handful of roughly chopped fresh coriander
  • 2–3 mild red chillies, chopped
  • 25g dark chocolate (70% cocoa content), chopped
  • Fresh coriander sprigs


  • Heat olive oil in a large frying pan. Add in the olive oil and heat through.
  • Add in the minced beef and fry, stirring to break down any lumps – there’s nothing worse than finding big lumps of mince – until well browned, around 15 minutes. Season the browned mince with paprika, cayenne and cumin, mixing in and frying for 2–3 minutes.
  • Transfer the browned mince from the frying pan to a casserole dish over a medium heat. Add in the tomato sauce and water and stir to mix together.
  • Add in the Knorr Rich Beef Stock Pots and simmer, stirring, until dissolved.
  • Bring to the boil, cover and simmer for 50 minutes to 1 hour, stirring now and then. Add in the drained, rinsed kidney beans, mix in and cook for 5 minutes to heat.
  • Stir in the chopped red chilli, coriander and dark chocolate. Garnish with fresh coriander sprigs and serve. It’s fantastic with baked potatoes and soured cream, or with rice.