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Beef chilli con carne

Beef chilli con carne

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. Make it as hot (or not) as you like by adjusting the amount of chilli powder used.


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, raw

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. Cook onion and capsicum, stirring occasionally, for 5 minutes or until softened. Add garlic, chilli and cumin and cook, stirring, for 1 minute or until fragrant.
  2. Add mince and cook over high heat, stirring to break up lumps, for 5 minutes or until browned. Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until slightly thickened.
  3. Stir in beans and simmer for a further 2 minutes or until heated through. Season with salt and pepper. Sprinkle with coriander leaves. Serve with sour cream.


COOK'S TIP: For an authentic side, serve with warm tortillas with some fresh lime for squeezing over. TO REFRIGERATE: Store chilli (without coriander and sour cream) in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 3 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot, adding a little extra water if the sauce is too thick. Top with coriander and sour cream to serve. TO FREEZE: Store chilli as above for up to 3 months. Thaw overnight in the fridge. Reheat and serve as above.