Chilli Con Carne


500g (1lb2 oz) minced beef
1 large onion, chopped
1 green pepper, chopped
2 cloves of garlic, crushed
Salt and black pepper
2 tsp hot chilli powder
½ tsp ground cumin or cumin seeds
1 tbsp vinegar
1 tsp sugar
1 tbsp tomato purée
100ml (4fl.oz) water or stock
1 can chopped tomatoes
1 can red kidney beans, drained


Fry the minced beef until brown, and then add the onion, pepper and garlic and fry for a further 5 minutes.  Season.  Combine the chilli powder and cumin with the vinegar, sugar, tomato pureé and stock.  Add this mixture to the meat with the can of tomatoes.   Bring to the boil.

Main Oven 120-140°C(250-275°F) Gas Mark 1 or Idling.   Transfer to the oven for about 2 hours.

Or in a cast iron Lower Oven when the Main Oven is200°C(400°F) Gas Mark 6 or above.  Transfer to the oven for about 2 hours.

Stir in the drained and rinsed red kidney beans, reheat and serve with steamed rice or jacket potatoes.