Chili con carne with rice

Chili con carne with rice

How to make Chili Con Carne



2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely sliced

1 carrot, finely chopped

1 celery stick, finely chopped

400g minced beef

1 red chilli, seeds removed, finely diced

1 tsp paprika

1 heaped tbsp tomato purée

1 x 400g can choped tomatoes

Beef stock if needed for more sauce

1 x 400g can kidney beans, drained

½ bunch fresh coriander, roughly chopped

steamed basmati rice, tortilla chips or corn bread, or all three to serve



  • Heat the olive oil in a large, deep frying pan over a medium to high heat. Add the onions, garlic, carrot and celery. Fry until the vegetables are softened, but not browned (about eight minutes)
  • Increase the heat and add the minced beef and red chilli. Turn regularly to brown the meat on all sides
  • Add the paprika and tomato purée. Cook for three minutes, stirring continuously
  • Add the chopped tomatoes and simmer for 35 minutes, adding beef stock as needed if the mixture begins to dry out, or if more liquid required
  • Stir in the kidney beans and the coriander and cook for a further five minutes
  • Serve generous portions of chilli with steamed basmati rice or tortilla chips or corn bread or all three!

Spoil yourself and add a dollop of plain cream or natural yogurt with a handful of grated cheese – Yum!