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Chilli Con CarneThe Mexican national dish of beef and bean stew is ideal on a cold winters night. It is strongly flavoured with chilli powder, and for an even spicier dish, a few cumin seeds may be added.


serves totaltime preptime cookingtime
6 persons 3 hours 30 minutes 2 hours
30 minutes


{tab Ingredients}

  • 450 grams Minced Beef, lean
  • 350 grams Red Kidney Beans, tinned
  • 2 medium Onions
  • 2 tablespoons Olive Oil
  • 400 grams Tomatoes, chopped
  • 2 teaspoons Chilli, powder
  • Salt
  • Cumin Seeds (optional)

{tab Instructions}

  1. Soak beans in cold water overnight.
  2. Drain them and put in pan with plenty of fresh water.
  3. Bring to boil and keep boiling for 10 minutes.
  4. Lower heat, cover pan with lid and simmer for 1 hour.
  5. Peel and thinly slice onions.
  6. Heat the oil in a flame-proof dish over low heat and fry the onion until soft.
  7. Stir in the meat and continue frying, stirring occasionally, until the meat has browned.
  8. Blend in the drained kidney beans, add the tomatoes with their juice, and season to taste with chilli, salt and crushed cumin seeds.
  9. Cover the pan with a lid and cook on top of the stove or in the centre of a pre-heated oven, at 150˚C for 1 hour 30 minutes.
  10. Add a little water if the stew dries out during cooking.
  11. Serve the stew straight from the dish, with crusty bread and tossed green salad.


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