Chilli and Worcestershire Con Carne


  • A little oil
  • 1 onion, finely chopped
  • 1 level tablespoon of chilli powder
  • 500g lean minced meat
  • 1 yellow and red pepper, sliced
  • 1 celery stick, chopped
  • 1 red chilli, chopped
  • 1 can of tinned tomatoes, chopped
  • 1 can of kidney beans
  • Dash of Worcestershire sauce
  • A can of yummy baked beans
  • 400g rice
  • 2 bags tortilla chips
  • Grated cheese

Our Method

  1. Heat up a little oil in a large pan, over a medium heat. Fry the onions for a couple of minutes, stirring until they are beginning to get squidgy. Add the chilli powder and stir.
  2. Break up the mince and add to the pan. The mix should sizzle a bit and not have any pink bits.
  3. When the meat has completely browned, tip in the yellow and red sliced peppers, the celery and chopped up chilli. Stir for a couple of minutes.
  4. It starts taking shape when you add the chopped tomatoes, and a healthy can of kidney beans. Stir in a dash of Worcestershire sauce. It is now best to leave for about 20 minutes on a fairly low heat. Then, add the yummy baked beans for the last few minutes. Season to taste.
  5. Meanwhile, put your 400g rice into boiling water for 10 to 15 minutes. Taste the rice to see if it is cooked, then drain and keep warm.
  6. It is now ready to serve with tortilla chips and grated cheese. Other accompaniments are a dollop of soured cream, slices of avocado (tossed in lime juice), a touch of coriander, sand slices of lime and mango. If you don’t fancy rice, couscous is an interesting substitute.

Chilli con carne goes best with a cold beer or a hearty red wine.

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