Chilli Con Carne


Chilli Con Carne

Serves 4-6 | Prep 10mins | Cooking 50mins

What is better than a warm, home cooked chilli con carne on a cold winters evening? The wonderful rich flavours of our Farm Wilder pasture-fed mince work beautifully with this chilli recipe. Easy to make, and change for smaller portions, or freeze and pop in your freezer for extra easy dinners.
This family favourite is sure to delight everyone at the dinner table, great for casual nights in and serving up to friends for the perfect sharing meal.


1kg Pasture Fed Mince Beef

2 tbsp Sunflower Oil

2 Large Onions (Diced)

4 Large Cloves Garlic (Chopped)

1 tbsp Mild Chilli Powder

2 tsp Paprika

2 tsp Dried Marjoram

400g Chopped Tomatoes

500 ml Beef Stock

2 Large Red Peppers

800g Red Kidney Beans


Heat the oven to 150c, 130c fan, Gas 3

Prepare your vegetables by chopping in to small, even squares, roughly about 5mm each.

Heat the oil in a large flameproof casserole dish and fry the onions for 8 minutes until softened and golden. Add the garlic, spices and marjoram to the casserole dish and cook for 1 minute.
Next, gradually add the mince in to the mixture, stirring well until browned.
Stir in the tomatoes, add the stock and season.

Cover and cook in the oven for 30 minutes or over a low heat on the stove.  Stir in the peppers then cook for 20 minutes more until the peppers are tender.  Stir the beans in to the mixture.

To serve reheat on the hob until bubbling, serve with rice and sour cream, or pour on top of a jacket potato for a delicious twist on the classic meal.
Extra portions can be frozen and reheated for quick and easy dinners.

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