Chilli con Carne

12:02 am on 28 June 2008

This is good over rice or with jacket-baked potatoes and dollops of sour cream. Adjust the heat factor to suit.

(Serves 6)


  • olive oil
  • 2 large onions, chopped
  • 1 Tbsp muscovado or brown sugar
  • 3 cloves garlic, crushed
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 chorizo sausage, sliced
  • 1 kg coarsely ground minced beef
  • 150ml red wine
  • 2 x 400g cans crushed tomatoes
  • 3 Tbsp tomato concentrate
  • 1 Tbsp Worcestershire sauce
  • 2 x 400g red kidney beans, drained, rinsed and drained
  • 1 ½  tsp salt


1. Put 2 tablespoons oil in a large casserole over a medium heat and add the onions. Cook gently for 10 minutes, then add the sugar and continue cooking for 2-3 minutes until golden. Stir in garlic, then the chilli powder, paprika and cumin.

2. Increase heat to high and add the chorizo, stir for a minute or so, then add the meat in small clumps. Fry beef until it loses its pinkness, then stir in wine, wait a minute, then stir in tomatoes, tomato concentrate and Worcestershire sauce. Finally, add the kidney beans and salt.

3. Bring to a gentle boil, cover with a lid then transfer to an oven preheated to 170°C (regular) and cook for 1½ hours.


From Jesse Mulligan, 1–4pm

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