Chilli Con Carne Recipe at MyDish

Chilli Con Carne

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  • Heat oil in large flameproof casserole pan to a medium heat (not too high so onions don't burn!)
  • Fry onions, celery and chillies until onions soften (approx 10 min)
  • Increase heat, add beef mince, and cook until browned, stirring constantly
  • Pour out excess fat (if any) into old container
  • Add chilli powder, ground cumin, and tomato puree. Mix well for a minute.
  • Add sugar, worcester sauce, oregano, stock and tomatoes. Stir well and bring to boil.
  • When boiling, lower heat to a gentle simmer and cook for approx 40 min until ready
  • If you wish to add kidney beans, stir them in 10 min before the end
  • Comments Add your comment

    • I've always liked chilli, but never tried celery in it; will give that a go. Instead of cumin, I add cinnamon; variety being the spice of life...

      by lynnl58 on Wed Jan 12 2011   reply to this comment

    • Great food for Bonfire night - thanks for sharing

      by carol savage on Wed Nov 3 2010   reply to this comment


    • 1 kg Beef Mince
    • 2 400g Tin Chopped Tomatoes
    • 2 Onions, peeled and finely chopped
    • 3 Celery sticks, finely chopped
    • 2 Red chillies, seeded and finely chopped
    • 1-2 Tsp Chilli powder, to taste
    • 1 Tsp Ground Cumin
    • 1 Tbsp Tomato puree
    • 2 Tsp Soft dark brown sugar
    • 2 Tbsp Worcester sauce
    • 1 Tbsp Dried oregano
    • 300ml Beef stock
    • 2 Tbsp Olive oil

    By Views 2235  Added Sat Oct 30 2010

    Everyone likes chilli - so versatile it can be added to a wide array of foods to make a lovely, warming meal on a cold autumn evening