Fiery Beef Chilli Con Carne

James McConnell Cooks Chilli Beef Fiery Chilli Con CarneJames McConnell Cooks Chilli BeefJames McConnell Cooks Chilli BeefJames McConnell Cooks Chilli Beef
  • Yield : Large Pan
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 2:00 h
  • Ready In : 2:30 h

A firm party favourite and one of the first things I learnt how to cook while in California living the life of a beach bum back in the day!

Serve with my Fast Flatbread or basmati boiled brown rice.

TIP: If you can it’s good to cook this dish the night before and allow the flavour to really come through. If you do this, just be-careful when you reheat – my advice is do it SLOWLY or you will catch and burn your chilli on the bottom of the pan.


  • 500g Best Minced Beef - Or Substitute with Pork or Turkey mince for a healthier option)
  • 1 x Large Onion Finely Chopped
  • 4 x Cloves Fresh Garlic Crushed/Finely Chopped
  • 1 x Red & 1 x Green Chilli Finely Chopped - Keep the seeds for extra heat!
  • 1 x Heaped tsp Chilli Flakes - - Hot or Mild is up to you!
  • 2 x Heaped tsp Cumin
  • 2 x Heaped tsp Chilli Powder - Again, how hot or mild is up to you!
  • 2 x Heaped tsp Smoked Paprika
  • 2 x tbsp Tomato Puree
  • 400g Tinned Chopped Tomatoes
  • 400g Tinned Kidney Beans - Drained
  • 200g Tinned Chickpeas
  • 100ml Beef Stock
  • 4-5 Pieces/Squares 70% Dark Chocolate
  • 1 x tbsp Fresh Chopped Chives
  • 8 x tbsp Sour Cream
  • ½ Red Onion - Finely Chopped
  • Lime Wedges
  • About 4 tbsp Vegetable Oil


Step 1

Place oil in your large pan and throw in the chopped chillies, garlic, chilli powder & cumin and slowly heat to release the flavours for a minute or so & then add the onions gently fry for 3 minutes until the onions have softened.

Step 2

Now place in your mince, coat with the mixture and fry until brown over a medium heat. Use a wooden spoon to break up the mince to avoid getting lumps. (Take a bit of extra effort at this point to break all the mince up)

Step 3

Next add the tinned tomatoes, puree, beef stock, paprika & chilli flakes - Slowly bring to boil then reduce heat, cover and simmer for at least an 90 minutes. Stirring occasionally making sure nothing catches on the bottom!

Step 4

Now add the drained kidney beans, dark chocolate and chopped coriander and continue to simmer for about 20 minutes and the serve. Garnish each serving with a dollop of Sour Cream, a sprinkle of chives & red onion and a lime wedge.

Options: If you have any left over (doubtful) freeze it and use it next time you make nachos. Boom! Or serve as a topping on your burgers next time the BBQ’s out…Oooof!

I just like cooking great food..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 6
Rate this recipe

6 people rated this recipe

Related Recipes:
  • Best Corned Beef Hash

    Jimmy Corned Beef Hash n Mash

  • Parmesan Crisps

  • Haggis Neeps & Tatties Stack with My Whiskey Sauce

  • Jimmy Mac n Cheese

    Jimmys “Mac” n Cheese

  • A Keema Matar – It Means No Worries

Comment (1)

  1. posted by Debbie Aldous on October 21, 2014

    Fresh chilli, chilli flakes AND chilli powder??! Phew, could be hot! Just how I like it…


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.