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  • 75 g basmati rice
  • 1 tbsp olive oil
  • 1 small onion, peeled & finely chopped
  • 100 g carrots, grated
  • 1 garlic clove, peeled & crushed
  • 250 g lean minced beef
  • ½ tsp ground cumin
  • ½ medium red chilli, chopped
  • ½ tsp paprika
  • pinch of chilli powder or more to taste
  • 1 x 400 g tin chopped tomatoes
  • ½ beef stock cube dissolved in 50ml boiling water
  • 1 tsp red wine vinegar
  • 1 tsp brown sugar
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp Worcestershire sauce
  • 2 tbsp tomato ketchup
  • 295 g tinned kidney beans, drained & dried


  1. Heat the oil in a non stick frying pan and sauté the onion and carrot for 5 minutes until softened. Add the garlic and cook for 1 minute.
  2. Transfer the onion and carrot mixture into a bowl and set aside. Add the minced beef to the pan and stir fry over a high heat until browned. Add the cumin, chilli, paprika and chilli powder.
  3. Once this has cooked for 1 minute, add all the other ingredients and cook for 20 to 25 minutes.
  4. Return the onion and carrot mixture to the pan and stir. Simmer over a low heat for about 20 minutes or until the sauce is thick.
  5. Meanwhile cook the rice. Serve the Chilli Con Carne on a bed of fluffy white rice or with some mashed potato.
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