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Chilli con Carne Recipe

•Serves: 2
•Time: 50 minutes

•½ tbsp oil
•100g lean beef mince
•1 onion, finely chopped
•1 garlic clove, finely chopped
•400g can of chopped tomatoes
•1 tbsp tomato puree
•½ tsp chilli powder
•¼ tsp cumin
•¼ tsp coriander
•½ red pepper, chopped
•100g mushrooms, sliced
•1 small can of kidney beans
•black pepper, freshly ground
•150g basmati rice, raw
1. Brown the mince over a gentle heat, stirring to stop it from sticking.

2. Add the onion and garlic to the mince and cook for two to three minutes.

3. Add the chopped tomatoes, tomato puree and spices. Bring the sauce to the boil, then lower the heat and simmer gently for 10 to 15 minutes.

4. Meanwhile, cook the rice according to the packet instructions.

5. Add the chopped pepper and sliced mushrooms and simmer for five minutes.

6. Add the drained kidney beans and simmer for another five minutes.

7. Add the pepper to taste and serve with boiled rice.

Other options:
Serve any leftover sauce with baked potatoes.


Food safety
•Raw meat often has surface bacteria. If cooking raw meat keep it away from all ready to eat foods (bread, fruit etc.) and thoroughly wash your hands, surfaces, utensils and chopping boards before and after preparing food and handling raw meat.
•Wash or peel raw vegetables before use, as this will help clean them and remove any harmful bacteria that might be on the outside
•Leftovers can be kept in the fridge (for up to two days) or frozen. If freezing food, freeze it immediately. Do not refreeze defrosted food.
•When reheating, always make sure that the dish is steaming hot all the way through before serving.
•Never reheat food more than once.

Recipe courtesy of NHS Choices: http://www.nhs.uk

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