Chilli Con Carne: an update


Rewind to a few months ago I was making chilli almost every day for weeks. I went a bit overboard with it. Fast-forward to last night and I decided to get back into it, only this time tweaking my recipe ever so slightly.


  • 500g mince beef
  • Half tin of chopped tomatoes
  • Half tin of kidney beans
  • 150g/ a handful of small white mushrooms
  • 1 red pepper
  • 2 medium sized red onion
  • 3 cloves garlic
  • 2 OXO beef stock cubes
  • 2 heaped tsp ground cumin, 2 tsp smoked paprika
  • Chilli powder
  • Salt and pepper

Using a food processor finely chop the mushrooms, pepper, onion and garlic.

In a pan brown off the mince. Once browned add the stock cubes and cumin. Stir through. Add the chopped vegetables and cook until softened.

Next, add the chopped tomatoes and kidney beans.

Add the smoked paprika and season to taste with salt and pepper. Add as little or as much chilli powder as you want. Pour half a cup of water into the pan. Put on the lid and allow to simmer for 30-40 minutes stirring occasionally. Serve with fresh coriander.


Only recently I decided to buy a food processor and it’s great how much time you save in the kitchen. I don’t mind cutting up my vegetables but sometimes it’s a ball ache. Plus, it gets your veggies super fine and in this case, actually improved the recipe. My laziness payed off!

You can take a look at the previous recipe here:

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