Chilli Con Carne

July 17, 2019

Chilli Con Carne


  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 500g lean beef mince
  • 2 chillies in adobo sauce, chopped, plus 2 tbs adobo sauce
  • 2 tbs tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (pimenton)
  • 1 cup (250ml) beef stock
  • 200g can corn kernels
  • 400g can chopped tomatoes
  • 400g can red kidney beans, rinsed, drained
  • Sour cream, flour tortillas, lime wedges and micro coriander, to serve


  1. Heat oil in pan and add onion and garlic. Cook until onions are soft.
  2. Add mince and break apart in the pan. Cook for 5-10 minutes until meat is browned. 
  3. Add chilies, paprika, cumin and tomato paste and continue to stir for 2-3 minutes
  4. Add diced tomatoes and stock and bring to a boil before putting heat on low and continue to cook for roughly 30-45 minutes. 
  5. Once it has reduced add in the kidney beans and corn then stir through the chilli con carne. 
  6. Serve with lime wedges and corn tortillas, garnishing the chilli con carne with coriander.