Chilli Con CarneOverview

Prep:  20 min
Cook:1 hr 30 min
Portions: 6





Shopping List

  • 2 large onions
  • 700g lean stewing beef, fat removed and cut into 1-2cm cubes
  • 5 cloves garlic, crushed
  • 800g (canned) chopped tomatoes
  • 2 green peppers, sliced thinly
  • 3 green or red chillies, chopped, leave seeds in for spice
  • 2 teaspoons ground cumin
  • 400g red kidney beans
  • 1 teaspoon brown sugar

Let's Get Started


Heat the oil in a saucepan and fry the meat until it browns – roughly 5-6 minutes. Add onion and garlic and stir for a minute before adding the tinned tomatoes, chillies, peppers, and a good pinch of salt.

Now all you need to do is cover the pan and simmer for about an hour, until the meat is tender and the liquid thickens. Add water is it begins to dry out.

Add the cumin, kidney beans (and a bit of bean juice)and the brown sugar. Simmer for 10 mins.

Allow to cool if you are making it in advance. Boil off enough rice for 6 portions.

Portion chilli and rice into 5/6 freezer friendly secure tubs and freeze.

When ready to eat remove from freezer in morning and let it thaw in a fridge or cooler bag. Heat in microwave at full power until piping hot throughout. Add grated cheese or a dollop of sour cream if possible.


This recipe is part of our working lunch recipe series, suggesting easy meals that can be prepared in bulk and frozen for when you want them.

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