Chili con carne

  • 45 min.


  1. 2 sweet peppers (whichever colours you prefer)
  2. 4 garlic cloves
  3. 400 g beef mince
  4. 3 spring onions, plus 1 as a garnish
  5. ½ to 1 red pepper and some extra rings as a garnish
  6. Olive oil
  7. Salt
  8. Pepper
  9. 15 g coriander
  10. ½ beef stock cube
  11. 1 pot Tomatoblend (550 g)
  12. 1 tsp cocoa
  13. ½ tbsp cumin seed
  14. ½ tbsp smoked paprika powder
  15. Juice of ½ a lemon
  16. 2 cans kidney beans (500 g net drained weight)
  17. 1 tbsp sugar


1. After de-seeding the sweet peppers, cut them into 1-cm strips and chop up the cloves of garlic.
2. Cut the red pepper in half lengthways, de-seed it and then cut it into thin rings (use as much or as little as you want; one red pepper will make the finished dish quite spicy).
3. Slice up three spring onions.
4. Add the sweet pepper, garlic, mince and spring onions to a casserole dish or deep frying pan with a lid with a generous splash of olive oil and a pinch of salt and pepper. Leave the mince to brown on a high heat, stirring occasionally. In the meantime, finely chop the coriander leaves and stalks and put a few leaves aside to use as a garnish.
5. Once the mince has browned, add the coriander, stock cube, Tomatoblend, 200 ml of water, cocoa, cumin, paprika powder and lemon juice to the dish or pan. Bring the contents of the dish or pan to the boil. Now, reduce the heat to its lowest setting and leave to simmer and reduce for about 45 minutes with the lid on. Stir every now and again.
6. Next, add the drained kidney beans and sugar and salt and pepper to taste. Quickly heat everything through.

Serve with some spring onions and red pepper, both cut into rings, and some coriander leaves and rice or French stick.

The tasteful and versatile tomato base

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