Authentic Chili Con Carne

  • Yield: 500g of beef mince
  • Servings: 4

This famous Texan-Mexican dish was the #1 dish on my Tex-Mex restaurant’s menu, in Africa. The name in Spanish means “Chili with meat”. We cooked this spicy stew from scratch and served it in big bowls, with homemade fried tortillas.

It’s an ideal dish to serve to family and also to friends for a casual dinner.

1 – you don’t need to buy the spice mix called “Chili powder” as in this recipe these spices are included.
2 – in Europe and some other parts of the world, Chili con carne is served with a side dish of plain rice.
3 – In USA it is served topped with either grated Cheddar cheese or sour cream.


  • 500g of beef mince
  • 500g of cooked kidney beans
  • 1 large onion, chopped
  • 4 garlic cloves, finely minced
  • 2 medium green peppers, diced
  • 2 celery sticks, chopped
  • 2 tbsp of tomato paste + 1 can of peeled and chopped tomatoes
  • 3 tbsp of olive oil
  • 1 tsp of each: cumin, oregano, sweet paprika, hot paprika, black pepper
  • 1 beef stock cube, diluted in little bit of water
  • Salt, to taste


Step 1

Put a large pan or pot over a medium high heat. Pour the oil then add the onions and the garlic. Cook and stir for few minutes then add the meat. Break it up and continue to stir fry until the meat has reached a nice brown colour.

Step 2

Now put in the peppers, celery and all the spices. Stir fry rapidly then add all the other ingredients (beans, tomatoes….) cover with a lid and bring everything to the boil. When done, lower the heat. Let it simmer gently for about 20 to 30 minutes. The sauce must be thick but moist. Taste and adjust the seasonings before the end.

Step 3

Serve with tortillas, tacos or plain rice

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