Chilli Con Carne

A great dish when done properly, Chilli con carne is a delicious taste of home and a really tasty dish. You can make it properly with thin strips of steak, or you can substitute minced steak, or beef, instead. Instead of the can of tomatoes you could prepare your own, but canned is easier and quicker.


1.2kg lean braising steak/minced beef
2tbsp sunflower oil
1 large onion, finely chopped
2 garlic cloves, crushed or finely chopped
1tbsp plain flour
300ml red wine
300ml beef stock
2tbsp tomato puree
salt and pepper for seasoning

For the Beans
2tsp olive oil
1 onion, finely chopped
1 fresh red chilli, de-seeded and chopped
2 x 400g cans red kidney beans, drained and rinsed
400g can chopped tomatoes


Step 1
If using the braising steak cut into thin strips and then cut crossways to make cubes of the meat. Heat the sunflower oil in a large saucepan and add the chopped onion and the garlic and cook on a low heat until softened, not browned. Remove the onion and garlic with a slotted spoon, and season the flour with salt and pepper before coating the cubes of meat with it and adding them to the pan on a high heat and brown. If using mince, make small balls of mince and roll in the seasoned flour, and when browning break up the ball.

Step 2
Return the onion and garlic to the pan and stir in the wine, stock and tomato puree and bring to the boil on a high heat, reduce the heat and let the beef mixture simmer for 45 minutes or until tender, if using whole steak; or for 30 minutes if using mince. Reduce the liquid until thickened and taste, and add more seasoning if required.

Step 3
Meanwhile heat the olive oil in a large, deep frying pan and cook the onion and chilli on a low heat until softened. stir in the beans and tomatoes and simmer gently to reduce the liquid for 25-30 minutes until the mixture has thickened. Serve with the beans topping the meat

Ideally serve this with basmati rice, and you can have guacamole, salsa, and sour cream on the side. Top with chopped coriander leaves as a garnish to add a little extra flavour. For those who like their food with less spice you can reduce the amount of chilli, about half a chilli will reduce the heat while still giving the flavour. If, on the other hand, you like more spice then you can add either more chilli, some tobasco sauce, or use a hotter chilli pepper. Also, I like to mix together the meat and the bean just before serving, or for an interesting take you could always try having three strips, one of the meat, one of the rice, and one of the beans, artfully aranged on the plate. As you can see from the pictures I also added celery and carrots to the mix. If you do this add them with the beans and tomatoes in step 3.