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Chilli Con Carne Recipe

Chilli Con Carne Recipe

 Chilli Con Carne

Serves 4


1 tbsp oil

1 large onion, chopped

1 red pepper, chopped

2 garlic cloves, peeled and finely chopped

1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)

1 tsp paprika

1 tsp ground cumin

500g lean minced beef

1 beef stock cube

400g can chopped tomatoes

½ tsp dried marjoram

1 tsp sugar

2 tbsp tomato purée

410g can red kidney beans

plain boiled long grain rice, to serve

sour cream, to serve


Heat oil in a pan over medium heat until hot. Add onions and cook until soft and translucent. Add garlic, red pepper, hot chilli powder, paprika and ground cumin. Stir, then leave to cook for 5 minutes, stirring occasionally.

​Brown the minced beef. Ensure enough heat to fry the meat rather than stew. 

Crumble 1 beef stock cube into 300ml hot water. Pour into the pan with the mince. Add chopped tomatoes, dried marjoram, sugar and a good pinch of salt and pepper. Add tomato purée and stir.

Simmer gently. Bring to the boil and put a lid on the pan. Turn down the heat until gently bubbling and leave it for 20 minutes. Saucy mince should look thick, moist and juicy.

Drain and rinse red kidney beans and stir into the chilli pot. Bring to the boil again, and gently bubble without the lid for 10 minutes. Taste and season. Replace lid, turn off heat and leave to stand for 10 minutes.

Serve with sour cream, long grain rice and generous glasses of Leopard's Leap Shiraz or our Special Edition Pinotage.

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