Home | Main ingredients | Beef | Chilli con carne

Chilli con carne


A rich, dark, smoky chilli con carne

15 mins

1 hour

317 kcals

serves 4


Chilli con carne recipe

Chilli con carne is one of my all time favourite meals, and I love to try out new ways of making it. The addition of smoked paprika makes this version a smoky chilli con carne. Traditionally we always used to have chilli on a Saturday night, piled onto tortilla chips with cheese melted over the top, and homemade guacamole on the side. This is a healthier take on a delicious chilli meal- I serve this with ‘brocamole’ (click here for the recipe) and cauliflower rice makes a great rice substitute, but this is also lovely served with nutty brown rice.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chilli con carne

  • Author: Pip Payne
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


A rich, dark, smoky chilli con carne

Syns: less than 1 per portion


  • 500 g lean beef mince (less that 5% fat)
  • 2 cloves garlic (crushed)
  • 1 onion (finely chopped)
  • 1/2 tsp chilli powder
  • 1 tsp crushed dried chilli flakes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 5 tbsp tomato puree
  • 1 tbsp dark soy sauce
  • 400 g tin chopped tomatoes
  • 400 g tin kidney beans (drained and rinsed)
  • 250 ml freshly brewed strong coffee (or 1 tbsp of instant coffee if you don’t have fresh)
  • 1 tbsp date nectar or brown sugar
  • 1 beef stock cube
  • salt and pepper
  • Low calorie cooking spray (or spray oil)


  1. Heat the spray oil or cooking spray in a large pan over a low heat and fry the onion until softened, about 7 minutes. Add the meat, turn up the heat and brown all over, breaking up lumps as you go (about 5 minutes)
  2. Stir through the garlic, chillies, cumin, paprika and bay leaf and fry for a further 1 minute. Add the tomato purée, tomatoes, beans, coffee, soy sauce, date nectar (or sugar) and crumbled stock cube. Bring to the boil, then turn down to simmer for 45 minutes to 1 hour, stirring occasionally, until the liquid has reduced and the mixture has thickened.
  3. Once thick and rich, season to taste, remove the bay leaf and serve garnished with coriander.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star