Chilli Con Carne

Chilli Con Carne



  • 3 Tbs vegetable oil
  • 1 large onion, chopped
  • 500g minced beef
  • 290ml beef stock
  • 2 garlic cloves
  • 2 Tbs Mrs Ball's Jalapeño Chutney
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • 2 x 400g canned tomatoes
  • 225g red kidney beans, cooked
  • 1 tsp salt
  • 1 pinch freshly ground black pepper
  • 1 tsp castor sugar


1. Heat half the oil in a small saucepan. Sauté the onions over a low heat for 20 minutes or until softened. Set aside. 2. Heat the remaining oil in a frying pan. Cook the beef in batches until browned, deglazing the pan with a little beef stock between each batch. 3. Carefully transfer onions to the pan and cook until browned. Add garlic. Stir for 1 minute. 4. Combine spices and oregano in a bowl. Add to the onions and cook for 1 minute. 5. Using a wooden spoon to break up the ingredients, add the meat, onions, stock and tomatoes to a large saucepan. 6. Stir in the kidney beans, salt, pepper and sugar. Simmer, covered, for 1 hour. Stir occasionally until the meat is tender and the juice become sticky. 7. Add chutney 10 minutes before the hour. 8. Serve on a bed of boiled rice with some extra chutney.