Chilli con carne

By August 14, 2018All Recipes, Salad, Starter

Chilli con carne


  • 45 ml oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 red pepper, chopped
  • 500 g lean beef mince
  • 250 g rump or sirloin, cut into small cubes
  • 1 x 400 g chopped tomatoes
  • 45 ml tomato puree
  • 7.5 ml chilli powder (or more to taste)
  • 5 ml ground cumin
  • 250 ml beef stock
  • 10 ml sugar
  • Juice of half a lime
  • 15 ml cocoa powder
  • 1 x 400 g can GOLDCREST red kidney beans, drained
  • GOLDCREST salt and black pepper
  • Fresh chillies, chopped
  • Fresh coriander


Heat the oil and fry the onion, garlic and red pepper until soft.  Add the mince and cubed rump or sirloin and brown. Add the tomatoes, tomato puree, chilli powder, cumin, stock, sugar, lime juice and cocoa.  Simmer over low heat for 45 minutes. Stir every now and again. Add the beans and seasoning to taste. Sprinkle freshly chopped coriander and fresh chillies over.

Serve with soft flour tortillas, refried beans, butterbean salad, guacamole, salsa and sour cream.

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