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Chilli Con Carne

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Fry the chopped onion in a deep frying pan (with a lid) or a casserole pot.
  2. Add all the spices and fry for a few minutes until fragrant.
  3. Add the mince and fry until brown.
  4. 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.
  5. 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).