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Big-batch chilli con carne

  • Preparation: 10 minutes
  • Cooking time: 45 minutes
  • Serves 8-10, costs approx £10.50 (approx. £1.15 per portion)


  • 1 kg minced beef 
  • 1  large onion  
  • 1 red or yellow pepper (optional) 
  • 4 garlic cloves 
  • 2 tins of tomatoes 
  • 1 ½ tsp chilli powder (use hot or mild) 
  • 2 tsp paprika 
  • 2 tsp ground cumin 
  • 1 tsp dried marjoram 
  • 1 tbsp sugar (or 2-3 squares of dark chocolate) 
  • I beef stock cube 
  • 4 tbsp tomato puree 
  • I tin kidney beans 
  • 1 tbsp oil 

Allergy disclaimer: Always check the label of each ingredient for allergen information.


  1. Dice onion and fry in the oil for about 5 minutes until the onion is soft and a little translucent. 
  2. Add the garlic, pepper, chilli powder, paprika and cumin. Stir well and leave to cook for another 5 minutes stirring occasionally. 
  3. Brown the mince in a separate pan – the pan should be hot enough for the mince to sizzle and not stew. Keep prodding the mince until it browns, then add to the main pan.  
  4. Add the beef stock cube to 300ml of boiling water and pour this into the pan with the mince mixture. 
  5. Add two cans of tomatoes, the marjoram, sugar, tomato puree, season and stir.  
  6. Bring the mix to the boil, put lid on pan and simmer gently for 20 minutes. 
  7. Drain and rinse the kidney beans and add to the mixture. Remove lid and simmer for another 10 minutes.  
  8. Switch off heat, replace lid and stand for 10 minutes to let flavours mingle. 
  9. Serve with boiled rice and sour cream (optional). 

Chilli is a great meal to freeze and once defrosted you just need to re-heat and make fresh rice.

Page last updated:
22 Dec 2023

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