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Photo of Beef chilli con carne by WW

Beef chilli con carne

7 - 9
PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
This spicy mince dish led the way in the Mexican wave that is now sweeping our kitchens.


Olive oil

1 tbs

Brown onion

1 medium, chopped

Red capsicum

1 medium, chopped


2 clove(s), crushed

Chilli powder

2 tsp, Mexican variety

Ground cumin

1 tsp

Extra lean beef mince

500 g

Canned diced tomatoes

1 400g can

Salt-reduced liquid beef stock

1 cup(s), (250ml)

Canned red kidney beans, rinsed, drained

1 400g can

Fresh coriander

¼ cup(s), leaves

Light sour cream

¼ cup(s), (60ml)


  1. Heat oil in a large saucepan over medium heat. Add onion and capsicum and cook, stirring occasionally, for 5 minutes or until softened. Add garlic, chilli powder and cumin and cook, stirring, for 1 minute or until fragrant.
  2. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until slightly thickened. Add beans and cook for 2 minutes or until heated through. Season with salt and pepper.
  3. Sprinkle chilli con carne with coriander and serve with sour cream.


SERVING SUGGSETION: Mixed salad leaves drizzled with lemon juice, plus warmed wholemeal tortillas. TIP: Suitable to freeze (without sour cream or coriander) for up to 3 months.