Chilli con carne

Chilli Con Carne

A bowl of chilli is hard to beat, warming and comforting it’s just the thing for the end of a cold day and kids love it too. Our recipe will give you a great chilli for next to no cost, though there are lots of variations out there including Jack Monroe’s which featured in Quids in! in 2014. If you have extra chilli left over, keep in the fridge and it’ll taste even better over the next few days!


  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 500g beef mince
  • 1 x 400g tin kidney beans, drained
  • 1 x 400g tin tomatoes
  • 1 tsp chilli powder
  • 1 x beef stock cube (optional)
  • Salt and pepper


  1. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and gently fry for 5-10 minutes until softened.
  2. Add the beef mince and turn up the heat. Break up the beef into the onion and garlic and keep stirring until the meat is browned all over – this normally takes around 10-15 mins.
  3. Now reduce the heat to medium and add your kidney beans, tomatoes, chilli powder and stock cube (if using). Combine everything together and allow to gently simmer for 20 minutes while the flavours mingle and the sauce reduces slightly.
  4. Season with salt and pepper (you may not need this if you have used a stock cube) and serve either on it’s own or with rice, bread or tortilla chips.

Optional extras

If you got a little more cash to spare you can add some extra veg to your chilli, giving you a heartier meal. Peel and dice a carrot and a pepper (any colour) and add these to the frying pan shortly after the onion and garlic. You can also add more beans if you’re cooking for bigger appetites. Just increase the amount of beans to two tins rather than one.