Recipe - chilli con carne - The Student Room


Serves 4 - 6 (can reduce the amount of tomatoes and meat to serve fewer people, leave everything else the same)

500g minced beef

1 onion

1 pepper (I like red, but any colour works)

1 tin chopped tomatoes

1 tin tomato passata

1 or 2 fresh chillies

1 clove of garlic

Tomato paste

1 small tin kidney beans (you can substitute these for baked beans if you prefer)

1 cube beef oxo

Herbs - parsley, oregano, onion powder (optional)

Spices - paprika, chili powder


Dice the onion and chillies, and chop the pepper into chunks about 1cm square

Heat a large pan up with some oil

Fry the onion and pepper, chillies, and add a crushed garlic clove

Once fried off, add the mince, cook until brown

Add the chopped tomatoes and passata and kidney beans and a large teaspoon of tomato paste (rinse out each tin with a small amount of water and put into the saucepan)

Add the oxo cube and season with a small amount of each herb listed

Add the spices to taste

Let it boil down - the longer the better!

Serve with rice, nachos (and maybe some dips) , garlic bread, bread or a jacket potato (or a combination!)


It is very simple to make (takes about 30mins) and you can serve it to friends or freeze it when cooled, it will also keep in the fridge for a few days.

Upon reheating it may require more chilli powder (taste it and see!)

A bolognese sauce can be made by leaving the spices and chilli out, and adding some basil.