Chilli Con Carne

Try out our seriously flavourful chili con carne recipe. Serve the classic way with steamed rice or spoon over tortilla chips adding a generous helping of salsa, guacamole and sour cream.


2 tbsp Olive oil
2 Onions, finely chopped
100g Shemin’s Indian Curry Paste
1kg Good-quality beef mince
2 tbsp Tomato puree
200ml Red wine
600g Canned chopped tomatoes
About 1 litre good-quality beef stock
2 Red peppers, diced
400g Kidney beans, drained and rinsed
1 Lime cut into wedges
20g Chopped coriander leaves


  1. Heat the olive oil in a large casserole dish and gently fry the onions for 5 minutes until softened. Stir through Shemin’s Indian Curry Paste and cook for 1 minute more.
  2. Turn the heat up to medium-high, add the beef mince and brown it well, breaking it up with a wooden spoon. Once browned, add the tomato purée and cook over a medium heat for 2 minutes, then add the red wine, allowing it to reduce a little, about 2 mins
  3. Stir through the canned tomatoes, and add enough beef stock to cover. Stir well and bring to boiling point. Put the lid on, reduce the heat and simmer for 1½ hours, stirring occasionally.
  4. Remove the lid, add the red peppers and cook for a further 10 minutes.
    Then add the kidney beans, season really well and cook for 20 minutes more until the sauce is reduced to your liking. Taste and adjust the heat (with chilli flakes) and seasoning. Top with the coriander leaves and serve with steamed rice and lime wedges.
Serves 4-6

Products used in this recipe