Chilli Con Carne

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Add more kidney beans and use less beef to reduce the cost of the meal. If you have time you can make your own stock.


Number of serving: 2

Preparation time: 30 minutes

Cooking time: 20 minutes



  • 1lb/450g of lean minced beef/lamb
  • 1 onion
  • 1 medium carrot
  • 2 dessertspoons peas
  • 5 mushrooms sliced
  • 1 red pepper sliced
  • 1/2 tin tomatoes
  • 1 teaspoon chilli powder
  • 2 dessertspoons tomato sauce
  • 1 clove of garlic
  • 1/2 tin of kidney beans
  • 1 dessertspoon of flour
  • 1 low salt beef stock cube
  • 1/4 pt/150ml of water


  • Chop onion and garlic. Dissolve beef stock cube in a 1/4 pt / 150ml of boiling water.
  • Put minced beef in a dry frying pan. Cook for 20-25 minutes over a low heat until well browned, stirring all the time. Drain off any excess fat from the pan.
  • Add onions and garlic to the pan and cook for 2 to 3 minutes.
  • Sprinkle on the flour and chilli powder and cook for 1-2 minutes, stirring all the time.
  • Add beef stock, tomato sauce and tinned tomatoes. Bring to the boil.
  • Add kidney / baked beans, carrot, peas, mushrooms and pepper to the mince. Simmer for 20 minutes.


Keywords: kidney beans, beef, stock.


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