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Chili Con Carne
        HT   MC  Mexican  140mins

Serves    Hot   Beef   Pulses Main Course  Gluten wheat Dairy free  Mexico  N. America North American




550g/1 1/4lb Minced Beef

1 Large Onion, sliced

1 Green Capsicum, deseeded and sliced

2 x 400g/14oz tinned Chopped Tomatoes

2 Bay Leaves

1/2 teasp Cayenne

2 level teasp Mild Chilli Powder

2 level teasp Salt

1/2 teasp Paprika

1 x 400g/14oz tin Red Kidney Beans, drained






1. Heat a large pan until hot then add the meat without any extra fat and brown. Add the onions and pepper and cook for a further 10 minutes, stirring.


2. Add the tomatoes, bay leaves, cayenne, chilli powder, salt and paprika cover and simmer for 1 hours.


3. Remove the bay leaves, add the drained beans and a little water if necessary, and cook for a further 30 minutes. Serve hot.





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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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