Chilli Con Carne

Name: Chilli Con Carne
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: 500 g minced beef; 1/2 onion; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp cayenne powder; 1 tsp paprika; 1 tbsp olive oil; 240 g Kidney Beans; 415 g baked beans; 400 g cream of tomato soup; grated cheese; guacamole; sour cream; tortilla chips; chopped cherry tomatoes

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4
Course
Main Course
Cuisine
Mexican

Chilli Con Carne

Iris Warren

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This easy chilli con carne recipe uses items typically found in a household pantry - a tin of tomato soup, a tin of baked beans, you’ll have dinner knocked up in no-time!

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Ingredients

Servings

500 g minced beef
1/2 onion chopped
1 tsp ground cumin
1 tsp dried oregano
1 tsp cayenne powder
1 tsp paprika
1 tbsp olive oil
240 g Kidney Beans
415 g baked beans
400 g cream of tomato soup

To serve

grated cheese
guacamole
sour cream
tortilla chips
chopped cherry tomatoes

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Instructions

Fry the chopped onion in a deep frying pan (with a lid) or a casserole pot.
Add all the spices and fry for a few minutes until fragrant.
Add the mince and fry until brown.
Add the kidney beans, baked beans and tomato soup. Stir and bring to a simmer. Cover and place in a low oven at 150 degrees for an hour.
Serve with rice and a selection of toppings: grated cheese, taco chips, guacamole, salsa, tomatoes...

Notes

Aga cooking - all my recipes are cooked and tested using an Aga but then adapted for a conventional oven. For this recipe, do the frying on the boiling plate and then transfer to the simmering oven for the hour. You can leave it there for a lot longer if needed.
Storage - store any leftovers in a sealed Tupperware, in the fridge, for no longer than two days.
Reheating - the best way to reheat the chilli would be in a microwave as it's the only way to guarantee it'll be piping hot. Mince beef needs to be heated thoroughly. You can however heat in a pan until piping hot. Read the Food Gov's guidelines on the safe reheating of foods.
Freezing - you can freeze this chilli in a sealed Tupperware for up to two months. Ensure you defrost thoroughly and reheat thoroughly too (see above).