Chili Con Carne
Prep time
Cook time
Total time
Yield: Serves 6
  • 3 tablespoons oil
  • 1 large red onion, peeled and chopped
  • 1 carrot, peeled and diced into ¼-inch cubes
  • 2 cloves garlic, peeled and minced
  • 500 grams ground beef
  • 1 teaspoon cumin
  • 1 teaspoon chili flakes
  • 1 teaspoon cinnamon
  • 1 can red kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 2 400-gram cans chopped tomatoes
  • 2 large handful of cilantro, chopped (and extra to garnish)
  • Sour cream (to serve, optional)
  1. In a large pot over medium heat, heat the oil until hot and sauté the chopped onion and carrot until onion is soft and translucent, about 5 minutes.
  2. Create a hole in the middle of the pot and add in the garlic, ground beef, cumin, chili flakes and cinnamon. Cook until beef is no longer pink.
  3. Add in the the beans, chopped tomatoes and 1 can of water. Bring to a boil then turn down the heat and simmer for 45 to 60 minutes, stirring occasionally. Stir in the chopped cilantro.
  4. Scoop into serving bowls. Garnish with extra cilantro and a dollop of sour cream. Serve with Parmesan cheese, tortilla chips and/or fries.
Naggy Notes
- Add in more chili flakes or other types of chili (like jalapeños) for an additional spicy kick!
- Adapted from Jamie Oliver's Good Old Chilli Con Carne
Recipe by Foodie Baker at