Chilli Con Carne

This recipe is one that I have had for a few years now and I am sure that everytime I make it I add a different herb here, or a bit of wine there and so for me chilli con carne is never the same. I do have common ingredients I like to include such as red wine (often past the drinkable stage) and chilli flakes. So here is my take on chilli con carne:


  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 capsicum, diced
  • 2 tomatoes, diced
  • 2 t chilli flakes
  • 1/2 c beef stock
  • 1 c red wine
  • 1/2 c tomato puree
  • 1 400 g can chilli beans
  • 1 t ground cumin
  • 1 c frozen corn kernals
  • Brown rice, cooked
  • Sour cream, to serve
  • Cheese, grated, to serve


1  Heat oil in a fry pan and fry onions, garlic, and brown mince. The add in tomatoes and capsicum and fry for a couple of minutes.

2  Add chilli beans, chilli flakes,  cumin, tomato puree and corn kernals and cook for five minutes on high.

3  Add beef stock and wine and stir in. Once it begins to thicken turn down to a slow simmer for a couple of minutes. If it does not thicken and reduce then add 1 T of flour and stir in.

4  Serve atop rice sprinkled with cheese and sour cream.



2 thoughts on “Chilli Con Carne

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s