Lucky dip

Chilli con carne

2.94 out of 1836 votes

Course: Main course


  • 1 large bunch coriander leaves, roughly chopped
  • 1 can red kidney beans, drained
  • 1 beef stock cube
  • 1 tsp Worcestershire sauce
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 red chilli
  • 2 tbsp tomato purée
  • 1 can chopped tomatoes
  • 2 glasses red wine
  • 1kg lean minced beef
  • 2 garlic cloves, crushed
  • 2 onions, chopped
  • 2 tblspoon Olive oil


1. Fry onion and garlic util soft 2. Add mince and cook until brown 3. Add red wine and boil for 2-3 mins 4. Stir in the tinned tomatoes, tomato purée, fresh chilli, cumin, ground coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. 5.Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened. 6. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered 7. Serve with crusty bread or rice.

Entered by: lisa72 Entered: 12/11/2007

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