Beef Chilli Con Carne 

1 tablespoon Olive Oil. 
400g mince Beef 
1 Large Onion 
1 Garlic Clove 
14oz tin Chopped Tomatoes 
1 Beef Stock Cube dissolved in 1/4 pt. boiling water 
1 tablespoon Worcester sauce 
1 tablespoon Tomato Puree 
1 tsp ground cinnamon 
1 tsp Chilli Powder or Flakes 
1 tablespoon Curry Paste (we use tikka masala paste) 
½ tsp dried oregano 
1 dessert spoon Mango Chutney 
1 Large Tin of Red Kidney Beans in Chilli Sauce 
Salt and black pepper to season 
1. Melt the Olive Oil in a large heavy casserole and brown Onions until soft, add Garlic and Mince and cook for a further 3-4 minutes. 
2. Add the Cinnamon, Chilli Flakes, Curry Paste, and Oregano, Salt and Pepper and cook for a further couple of minutes. 
3. Add the Beef Stock and Chopped Tomatoes, Tomato Puree and Worcestershire Sauce, Kidney Beans and Mango Chutney. Stir thoroughly. 
4. Simmer on the hob with a loose lid and cook slowly for at least 1 hour. Stir a couple of times during cooking. Remove lid to reduce sauce for a further 15 minutes . 
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