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My homemade Chilli Con Carne

My homemade Chilli Con Carne

Comfort food!

This is a favourite of ours as it combines spicy, meaty goodness with lovely, cooling and fresh condiments including guacamole, salsa and soured cream. 

I'd love to be able to make this in a slow cooker or at least a few hours in advance but I never seem to; so although the flavours could be intensified through a slower cook, this version is still tasty and filling after a hard day's work. 

To start, I finely dice one white onion and you can either crush a garlic clove or finely chop it. I also finely chop a thumb-size piece of fresh red chilli. Chillies are funny things and over the years, I've learnt that each chilli I get has a different intensity which can make or break a dish. To make sure I'm using the right amount - a quick lick of my finger after chopping a slice off lets me know whether or not I can add more or less - saves you a lot of pain later on.. 

Next, I measure out my spices and herbs - a teaspoon each of ground cumin, mild chilli powder {the fresh chilli will add heat as well - you could just use a hot chilli powder if you're not adding in fresh}, dried mixed herbs, then 2 teaspoons of smoked paprika and a 1/4 teaspoon of cayenne pepper. Set this aside until ready to use. 

Heat a large frying pan to a medium heat and start to brown off your mince with a tablespoon of rapeseed oil. When it's almost fully browned; crumble in an Oxo beef stock cube and continue to stir the meat until the stock granules are absorbed and the meat is fully cooked. 

Now add in the chopped onion, garlic and red chilli and let the onions cook till softened. this should only take about 10 minutes on the medium heat. Sprinkle in the spice mix, a tablespoon of tomato puree and let this heat through for about 5 minutes. Taste a little and add in any additional seasoning you think is needed, generally I'll add in some salt and pepper at this point. 

Pour in the tinned chopped tomatoes and about 100ml of water. Stir together and bring to the boil before then reduce the heat so that the Chilli can simmer away whilst the rice cooks.

For the rice, we've had this with normal white basmati, brown rice but our fave is the basmati and wild rice mix you can get in most supermarkets - just adds a different dimension to the dish. I did a cup of rice to 2 and a half cups of water and cooked for about 15 minutes. When it's almost ready - add in the kidney beans to the Chilli mix.

When the rice fully cooked, drain away any of the remaining water. 

Serve the Chilli Con Carne on a bed of the rice with some salsa, guacamole and sour cream.

For added crunch you could have some Tortilla chips and some grated cheddar cheese would really finish the dish off nicely!

Ingredients List:

  • 1 x White Onion 
  • 1 x Garlic Clove
  • Red Chilli - thumb-sized piece
  • 250g Beef Mince Meat
  • 1 x teaspoon Ground Cumin
  • 1 x teaspoon Mild Chilli Powder
  • 1 x teaspoon Dried Mixed Herbs
  • 1/4 x teaspoon Cayenne Pepper
  • 2 x teaspoons Smoked Paprika
  • 1 x Oxo Beef Stock cube
  • 1 x tablespoon Tomato Puree
  • 1 x (400g) tinned chopped Tomatoes
  • 100ml water
  • 1 x (210g) tinned Kidney Beans
  • 1 x cup mixed Basmati and Wild Rice 


Salsa, Guacamole, Soured Cream, Tortilla Chips and handful grated cheddar cheese




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