This chilli con carne recipe is great served with rice or over jacket potatoes, accompanied by crusty bread, guacamole, soured cream, lime wedges and a big green salad. This recipe is best enjoyed a day or two after it is cooked as the flavours develop and the texture becomes richer. You can leave it in the fridge after cooling and then heat before serving. The recipe can also be frozen.

Serves: 3 


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 500g beef mince
  • 1 glass red wine
  • 1 (400g) tin chopped tomatoes
  • 1 1/2 tablespoons tomato puree
  • 1 red chilli, or 2 teaspoons red chilli flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 stick cinnamon
  • good shake of Worcestershire sauce
  • 1/2 beef stock cube
  • 1 (400g) tin red kidney beans
  • a few coriander leaves, roughly chopped
  • salt and pepper, to season


  1. Heat the oil in a large heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned. Pour in the wine and boil for 2-3 minutes.
  2. Stir in the tinned tomatoes, tomato puree, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Season with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about an hour, stirring occasionally until the mixture is rich and thickened.
  3. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing the heat and adding any extra seasoning if necessary.