Chilli Con Carne

Serves 4 people


  • 500g beef mince
  • 3 garlic cloves, peeled and chopped
  • 1-2tsp hot chilli powder
  • 1tsp cumin seeds OR 1-2tsp cumin powder
  • 2tsp ground coriander
  • 2tbsp plain flour
  • 450ml stock made with one beef stock cube (or try 300ml water with 1 cube plus 150ml red wine)
  • 400g tin of chopped tomatoes
  • 400g tin of red kidney beans
  • 3tbsp tomato puree
  • 1tsp caster sugar
  • 1tsp dried oregano
  • 1 bay leaf (optional)
  • Sea salt
  • Pepper


  • Put a large non-stick saucepan on a medium heat with a little oil and add the mince.
  • Once browned, add the garlic, 1-2 teaspoons of chilli powder (depends how hot you want it), the cumin and coriander. Cook together for another 2mins.
  • Sprinkle over the flour and stir well
  • Add the wine/stock slowly, stirring constantly.
  • Add the tomatoes, kidney beans, puree, sugar, oregano and bay leaf.
  • Season with salt and pepper, and stir it all together.
  • Bring it to a simmer, then reduce the heat and put a lid on it.
  • Simmer gently for 45mins, stirring occasionally until the mince is soft and the sauce is thicker.