Chili con carne
Prep time
Cook time
Total time
A big bowl of comfort - chili con carne.
Recipe type: Main
Serves: 6
  • 12 tablespoons canola oil
  • 2 medium onions, finely diced
4 cloves garlic, minced
  • 500g lean ground beef
  • 500g stewing beef
  • 300g canned diced tomatoes
  • 500 mls beef stock
  • 6 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • ¼ tsp dried oregano
  • 400g (1 tin) canned red kidney beans, drained
  • salt and pepper to taste
  1. In a large heavy frying pan, heat 6 tablespoons of the oil.
  2. Brown ground beef, then the stewing beef and drain on paper towels.
  3. Heat remaining oil in a large heavy saucepan and sauté onions until translucent.
  4. Add garlic and sauté for 2-3 minutes.
  5. Add the beef and coat well with oil, onion and garlic mixture.
  6. Sauté on medium-high heat until evenly browned.
  7. Add the tomatoes, stock and tomato paste and combine well.
  8. Add the seasonings (chili powder, cumin and oregano) and bring to a boil.
  9. Reduce heat and simmer for 30 minutes, covered.
  10. Add the beans and continue to simmer, uncovered for a further 20 minutes.
  11. Season to taste with salt and pepper.
  12. Serve with fresh cilantro, roughly chopped.
Recipe by eat. live. travel. write. at