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Mild chilli con carne

Mild chilli con carne

Total Time
55 min
15 min
40 min
Serving chilli for a casual gathering is always a delicious way to feed hungry guests and this rendition is no exception.


Extra lean beef mince, raw

500 g


1 medium, finely chopped


2 clove(s), minced

Chilli powder

1 tbs, mild

Ground cumin

2 tsp

Plain flour

1 tbs

Beef stock cube

1 individual, to make 415ml stock

Canned diced tomatoes

1 400g can, (1 x 400g can)

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)

Tomato paste

1 tbs

Cocoa powder

2 tsp

Dried oregano

1 tsp

Fresh bay leaf

1 whole

Fresh coriander

1 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mince and onion for 5 minutes or until browned. Add garlic, chilli powder and cumin, cook for 1 minute. Sprinkle over flour and stir well.
  2. Add stock, tomatoes, kidney beans, tomato paste, cocoa powder, oregano and bay leaf. Stir well and season with salt and pepper. Simmer, partially covered, stirring occasionally for 30 minutes or until sauce has thickened. Serve chilli con carne sprinkled with coriander.


TIP: Serve with brown rice and corn, if you like. Want it spicier? Swap the mild chilli powder for 2 teaspoons of hot chilli powder. The chilli can be frozen in an airtight container for up to 3 months.