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Simple Chilli Con Carne

This is another quick and simple dish to make, perfect for busy mums and dads, as with most of my recipes, it doesn’t cost an awful lot to make either.

Pop a bowl of cheesy nachos down on the table with a big bowl of this to share with your family or friends. Serve it with flour tortillas and make your own wraps at the table. Serve it in a baked potato, Serve it with Taco shells and grated cheddar cheese or serve with fluffy rice. It freezes really well, so why not put single portions into freezer bags for when needed.

I will include extra optional ingredients which will make the dish a lot better and more authentic, this isn’t to say that it isn’t well tasty if you don’t add them.

I am also listing slow cooker and one pot methods as I will do with as many recipes as possible from now on.

Thanks to Tom Madden of Madden Meats Roscommon Town for the minced beef.


I can’t recommend it enough. I make nothing from the sale if you click the link.



Allergens : Gluten & Lactose Free

Minced Beef – 450g

Red Pepper – 1

Garlic Cloves – 2

Tin Kidney Beans – 1

Onion – 1 medium

Fresh Chilli – 1/2 red (mild), deeds discarded


Chilli Powder – 1/2 tsp add more if you like spicy, this is mild

Ground Cumin – 1 tsp

Sweet Paprika – 2 tsp

Smoked Paprika – 2 tsp (easily found in Tesco and some AldI)

Knorr Beef Stock Pot (the jelly one is best) – 1 or 1 knorr stock cube maybe 2, taste to check.

Tomato Passata – 500g (I used Aldi)

or for a chunkier sauce

Tin Chopped Tomatoes – 1

Water – 150ml


Stubbs Liquid Smoke, mesquite or hickory – 2 tsp (Fresh Stores Dublin or link in method))

Cinnamon (ground) – 1/2 tsp

Smoked Chilis or powder – 1 tsp (adjust above chilli if using this)

Bourbon or Jack Daniels – 2 tbsp



You will need – 1 pan, 1 medium pot, 1 sharp knife, 1 vegetable chopping board, 1 pot for the rice if making it.


Chop the peppers into a small dice, then chop the onion, garlic and fresh chilli if using it.


Heat 1 tbsp of oil on the pan then add chopped ingredients above


Cook on a medium heat without colouring for 2 minutes then add the minced beef, stir well ensuring you break up any lumps of mince that may have formed in the pack.


When the meat has browned add the chilli powder if using it then the ground cumin, sweet paprika, smoked paprika and all of the optional ingredients if using them.


Stir really well until the spices etc have mixed in with the rest of the ingredients.


Add the tomato passata, water, kidney beans and the stock cube or stock pot.


Heat till it is almost boiling then turn the heat down and simmer for 15 – 20 minutes.


Use this time to cook your rice.


Taste the sauce, it should be nice and thick, if not cook a little longer, if happy serve. If you used a stock cube you may need to add another or maybe even a little more chilli for heat.




Follow the method above to step 5. Add the ingredients on the pan to the slow cooker then add the tomato passata, stock pot or cube and water, stir well, cover and cook on low for 4 – 6 hours. If you want to leave it on for longer add 34ml of extra water per extra hour to a maximum of 8 hours.


    • gormal
    • 13th February 2017

    Lovely recipe, I use up my old tomatoes (which I blitz with garlic & parsley) as I find tinned or passata too sweet for me, and rarely add a stock cube unless it needs it. But that’s just my taste because I don’t cook with salt. I love how all the flavours come through on their own.

    • Anne63
    • 25th February 2017

    Tried this last night and it was divine ….going to make the chocolate brownies today…yum….

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