Chilli Con Carne

Chilli con carne is a great dish for batch-cooking. It tastes incredible with a spoonful of avocado on the top too!

After some more inspiration for Mexican night? Next try these Tasty Beef Quesadillas

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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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