Hearty Chilli Con Carne
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Hearty Chilli Con Carne

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Take the time to create this hearty dish. It wont let you down, we guarantee it will be full of flavor.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 3 hours  Cook: 3 hours
Serves 5-6 Serves 5-6
Low Fat Low Fat
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 1kg Quality Mark chuck steak, trimmed and cut into 2 cm pieces
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 1 large carrot, grated
  • 1 stick celery, finely chopped
  • 1½ tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons mild smoked paprika
  • ¼ teaspoon chilli powder
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • ½ cup strong coffee
  • 400g can chopped tomatoes in juice
  • 2 cups Campbell’s Real Stock - Beef
  • 2 cans mixed beans or kidney beans, drained
  • 2 roasted marinated capsicums, chopped (or use 2 x fresh)
  • 1 tablespoon brown sugar

To serve

  • Cooked rice
  • Juice of 1 lime
  • Sour cream
  • Fresh coriander leaves


Preheat the oven to 130°C fan bake or 150°C conventional bake.


Heat a little oil in a large frying pan over a high heat. Add half the beef and fry without stirring until one side of the meat is browned. Stir and brown the other sides. Transfer to a bowl and repeat with the rest of the meat. Cool slightly, then drain off and discard any liquid.

Add another splash of oil to the same pan over a medium heat. Add the onions, garlic, carrot and celery and cook, stirring for 10 minutes until soft. Add the oregano, cumin, coriander, paprika, chilli powder, bay leaf and tomato paste, stir for a few minutes. Add the coffee, tomatoes, stock, beans, capsicum and sugar, combine well and bring to a simmer.

If your pan is ovenproof, cover and bake in the oven for 3 hours, stirring once. Or transfer everything to a covered casserole dish for cooking. See tips for the slow cooker option.

Remove from the oven and season as required.

To serve

Serve over rice with fresh coriander and a dollop of sour cream. To finish, squeeze over the fresh lime juice.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 678g
Energy kJ (kcal) 2479 (592)
Protein (g) 51.1
Fat (g) 16.8
Saturated (g)
Carbohydrate (g) 55.4
Sugars (g)
Sodium (mg) 699
Iron (mg) 8.8
Zinc (mg) 11.4
Vitamin B12 (ug) 6.8
Vitamin D (ug) 0.02
Selenium (ug) 14.0

Packed full of protein, this dish is perfect for growing kids or as a post-workout recovery meal.
  • For something different, ask your butcher for brisket to try with this recipe – I love it. It’s one of the less tender cuts of beef, being a working muscle, but is full of flavour and cooked slowly (like in this recipe) it is absolutely divine.
  • This dish can also be made in a slow cooker on low for around 6-8 hours – just transfer everything to the slow cooker instead of putting in a casserole dish. Reduce to 1 cup of stock for this method. 
  • If using beef mince for this recipe, it can all be done in the pan on the cooktop – simmer everything uncovered for 30 minutes to an hour, until reduced to a thick sauce.
  • To reduce the sodium content of this dish use salt reduced stock and tomato paste.

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