Chilli Con Carne recipe

This dish is a family favourite in most households – plus, you can assemble the dish and then leave it ticking over until your guests arrive, meaning that you can get on with your party without worrying about the food.


  • 1kg lean beef steak mince
  • 2 tins of chopped tomatoes
  • 1 large onion
  • 250g mushrooms
  • 1 garlic clove
  • 1 carrot
  • 1 stick of celery
  • 1 tsp. chilli powder
  • 1 tbsp. Worcestershire sauce
  • 1 tin of rinsed, drained red kidney beans
  • Salt and pepper
  • Olive oil
  • Beef stock cube

Method of Preparation:

  1. Finely chop the onion, celery stick, carrot and mince the garlic clove. All of the veg should be the same size.

  2. Heat a bit of olive oil in a pan and fry the vegetables and garlic until golden brown and tender, around ten minutes.

  3. Tip the veg into a casserole pot. Fry the mince in the frying pan and when browned, transfer to the casserole pot. Add the tomatoes, Worcestershire sauce, chilli powder and seasoning. Bring to a simmer. If it’s too thick, add in 300ml or so of water and a beef stock cube.

  4. Cover the dish with foil and put it into a low oven (150C) for a few hours.

  5. Half an hour before you’re ready to serve the dish, finely chop the mushrooms and add them to the dish, and add in the kidney beans.

  6. Place the dish back onto the stove and simmer it on a low heat until your guests are ready.

  7. Serve the chilli with fluffy boiled rice.

Author: Laura Young

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Published: April 14, 2011
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Published by Starsol