Easy chilli con carne

Serves: 6
Preparation time: 15 minutes
Cooking time: 40 minutes


1 tbsp olive oil
1 large onion, chopped
3 sticks of celery, finely chopped
2 cloves garlic, chopped
400g (14oz) extra lean beef mince
2 tbsp chopped fresh oregano
1 tsp hot chilli powder
3 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp tomato purée
500ml (18floz) beef stock
2 x 400g (14oz) cans red kidney beans, drained and rinsed
To serve
Small baked potatoes
Crisp green salad, to serve


1 Heat the oil in a large non-stick sauté pan. Fry the onion and garlic over a low heat for 3 -4 minutes until softened but not browned. Push the vegetables to the side of the pan and turn up the heat. Add the mince and break up with a wooden spoon. Cook for 3-4 minutes until lightly browned.

2 Add the oregano, chilli powder, Worcestershire sauce and tomato purée. Stir well then add the stock. Bring to the boil, half cover the pan with a lid and simmer for 25 minutes until the liquid has reduced by half.

3 Add the beans to the pan and bring to the boil. Simmer for 10 minutes then serve with baked potatoes and a fresh green salad.

Recipe and image courtesy of

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