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Chilli Con Carne With A Twist!


2 tbsp rapeseed oil

1 large onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

3 small carrots, peeled and finely chopped

2 celery sticks, trimmed and finely chopped

2 red peppers, deseeded and finely chopped

2 tsp chilli powder

1 tsp smoked paprika

2 tsp ground cumin

500g,  ribbed steak finely chopped

2 x 400g tins chopped tomatoes

1 tbs worcestershire sauce

1 tbs treacle

400g tin of kidney beans and 400g tin chickpeas, drained and rinsed

crusty bread or tortilla chips  and creme fraiche to serve



Place a large cooking pot or flame-proof casserole pan over a medium high heat and add the oil. Add the onion, garlic, carrot, celery and peppers.

Then stir through the spices – chilli powder, smoked paprika and cumin. Fry the mixture for seven to eight minutes, until the vegetables are tender.

Add the meat to the pan and fry gently until lightly browned, stirring regularly. Pour in the chopped tomatoes and then fill one of the tins with hot water and pour this in also. Add the worcestershire sauce and treacle.

Bring the mixture to a boil, then reduce the heat and simmer for about 45 min, stirring every now and then. Before the end of cooking time add in the chickpeas and kidney beans. If it needs a little extra water, add some.

When the chilli has reduced , season well. Serve!

This recipe was taken from

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