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Learn How to Make a Mouth-Watering Hot Chili Con Carne

Updated on June 5, 2017

Mouth-Watering Chili Con Carne

Alternative Serving Suggestion

Cook Time 1 hour to 1 hour 10 min

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: Serves 3-4


  • 500g Lean minced beef
  • 1.5 tsp Ground cumin
  • 2 Beef oxo/stock cubes
  • ½ tsp Dried marjoram
  • 1 tsp Sugar
  • 3 tbsp Tomato purée
  • 400g Tin of chopped tomatoes
  • A sprig Coriander
  • 410g Tin red kidney beans
  • Plain boiled long grain rice To serve
  • 2 Birds eye chilis
  • 1.5 tsp Hot chili powder


Chop up one large onion or a few smaller onions and the red pepper into manageable chunks. Chop the birds eye chilis. Chop up 3 garlic cloves or use a garlic crushing press.

Heat up a large pan or a wok with the Olive oil and fry off the onions for about five minutes until they are slightly caramelized and sticky. Crush the garlic and then add the garlic and pepper to the wok or pan, add 1 teaspoon of paprika and 1.5 teaspoons of ground cumin and 1.5 heaped teaspoons of hot chili powder and add the chopped birds eye chilis (you can leave these out if you prefer it less hot). Give it a good stirring, then leave it to cook for another 7 minutes, stirring occasionally to ensure it does not stick to the pan.

Cooking And Seasoning The Beef

Fry of the 500g pack of lean minced beef straight from the packet or ordinary non-lean minced beef but (rinsed through with boiling water to remove some of the fat). Add the beef to the wok or pan and break it up with your wooden spoon or utensil of choice into small manageable pieces and stir the 2 oxo/stock cubes in while the beef is frying. Keep prodding and stirring for at least 7 minutes, until all the mince is in neat, ordinary sized lumps and all of the mince is browned off and cooked. Make sure you keep the heat hot enough for the meat to fry and become brown and sealed as it will seal in the flavor from the stock cubes that you added.

Preparing And Making The Sauce

Time to make the sauce. Add 350ml hot water to the wok or pan. Add 1 teaspoon of sugar and 1 half teaspoon of crushed marjoram (you can leave the sugar out if you are dieting or do not wish to use it), and add a good twist of salt and pepper then open a tin of chopped tomatoes and add it to the mix. Add in about 3 tablespoons of tomato purée from a tube or a jar and stir the sauce well until it is all mixed in.

Get the wok or pan simmering again, stir it up and put a lid on it. Leave it simmering like this for 30 minutes stirring half way. If the mix reduces too much add a small amount of water to rectify and bring the heat down a little further to ensure it does not stick to the bottom of the wok or pan and burn. After about 20 minutes the dish should have reduced considerably and appear darker and start smelling extremely edible and mouth-watering.

Time To Simmer Rest and Serve

Bring the stewing mix up to simmering point, stir it up and put a lid on it. Leave it simmering for 30 minutes stirring half way. If the mix reduces too much add a small amount of water to rectify and bring the heat down further. After about 20 minutes the dish should start looking darker thicker and make your mouth water.

Bring back to the simmering point again, Drain the tin of red kidney beans in a sieve or using a fork to drain into the sink and stir them into the mix and allow it to continue simmering uncovered for 10 to 12 minutes allowing the mix to reduce down slightly more. Taste-test the dish and season if needed with more salt and pepper to your taste. Now replace the lid on the wok or pan, turn off the cooker and leave your dish to stand for 7 minutes before serving it up, as this will help fuse all the flavors together and make the dish more mouth-watering. (ideally, cool it down, place it in a refrigerator and reheat it a day later for maximum flavor.

Serve up on a bed of plain boiled long grain rice or alternatively quinoa or over a crispy jacket potato.

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