Chilli Con Carne

Chilli Con Carne is a tasty rich tomato flavoured dish with red kidney beans and is great served over rice. You can also use it on nachos or in a burrito. This recipe is fairly mild so children can eat it as well or wusses like the wife part of this partnership. It also freezes well for easy weekday meals.

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Serves approx 8

  • 1 kilo mince beef
  • 2 tablespoons of olive oil
  • 2 spanish onions, diced
  • 1/2 red capsicum, diced
  • 4 shallots, chopped
  • 2 packets Continental Chilli Con Carne recipe base
  • 350ml water
  • 2 tins of 400gm red kidney beans
  • 2 tins of 400gm diced tomatoes
  • 2 teaspoons paprika
  • 1 teaspoon coriander
  • 1 teaspoon chilli paste for moderate heat
  • 1 teaspoon parsley flakes
  • salt and pepper to taste


  1. Sauté the capsicum, onions and shallots for a few minutes, then take off the heat and add the rest of the ingredients.
  2. Stir well and place back on the stove top on high, bring to the boil stirring often, then lower temp to simmer gently for about 45 minutes.
  3. Sauce will thicken and be ready to serve directly over boiled rice for dinner or place in containers and freeze for an easy week night meal.

Ready to eat

Chilli Con Carne

Chilli Con Carne


  1. Guys, I have finally made your chilli con carne. It’s one of my favourite all-time meals! Thank you for your version. Delicious! I did add a little extra chilli, but you are right – this is a choice of taste and tolerance. Thank you! Great Blog 🙂

    • That’s awesome Jo, glad you tried it and enjoyed it. David has been making it for a long time and we enjoy it. Leftovers are also good for nachos.

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