Chilli Con Carne


Chilli Con Carne

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Servings 10


  • 2 Kilos Minced beef
  • 2 large Onions, diced
  • 1 large Capsicum, diced
  • 1 340gram Can Kidney beans
  • 1 1/4 cups Corn (fresh/frozen)
  • 810 gram can Crushed tomatoes
  • 2 tablespoons Tomato paste
  • 3 tablespoons Worcestershire sauce
  • 4 teaspoons Brown sugar
  • 1/2 teaspoon Chilli powder


  • Brown minced beef in a large pot and drain excess fat. Add onions and cook until tender.
  • Add all the other ingredients and mix well. Turn down the stove and simmer until vegetables are cooked.
  • Serve with rice and sour cream or greek yoghurt.


I tend to use 2x410g cans of crushed tomatoes, one I leave as crushed and the other I blitz with the Bamix OR you can use a passata/puree.
Of course you can use more corn and capsicum if you wish this is a very forgiving recipe.
Optional add chunks of ham after the onion cooking step.
Our favourite is to bake a huge potato each with skin on then cut a big cross in the top.  Load the potato with the con carne and top with Greek yoghurt.
This like spaghetti bolognaise can be used as a pizza topping.
Cut English muffins in half, top with con carne and grated cheese then pop under the griller to melt the cheese.
This freezes well. Pop into meal sized portions in zip lock bags for an easy meal.


    • kathleen caterson on June 11, 2015 at 5:38 pm
    • Reply

    Great weather for it

  1. We make this at school canteen to pop over nachos with the lot which has guacamole and sour cream on top AND with big a potato and sour cream AND in burrito form with lettuce, tomato and sour cream. The kids love them.
    This is my school recipe though a little tweaking for my lot

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