Chili con carne

Preparation info
  • Feeds


    • Difficulty


Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

This is one of those fast versions of the original that has grown to be a tradition in its own right. I have completely ignored all claims that these sorts of dishes don’t have beans in them, because I like beans in them. I also have no idea if it should be spelt chill chile chilli or chillie


  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves, crushed


Heat oil in a heavy-bottomed pan and cook onions and garlic until golden. Add meat and cook for 10 minutes, stirring well, until browned. Add coriander, cumin, bay leaf, paprika and chile powder and cook for 5 minutes.

Add tomatoes, red pepper, oregano, water, salt and pepper. Bring to the boil, stirring, then simmer, covered, for an hour or until sauce thickens, stirring occasionally.