Chilli Con Carne

Preparation Time: 20 minutes | Cooking Time: 1 hour | Serves: 6


  • 500g Blacker Hall Lean Steak Mince
  • 2 medium onions
  • 2 cloves of garlic
  • 2 medium carrots
  • 2 sticks of celery
  • 2 red peppers
  • 1 heaped teaspoon chilli powder
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground cinnamon
  • Sea salt and freshly ground black pepper
  • 1 x 400g tin of chickpeas
  • 1 x 400g tin of red kidney beans
  • 2 x 400g tins of chopped tomatoes
  • 1 small bunch of fresh coriander
  • 2 tablespoons balsamic vinegar
  • Serve with…
  • 400g basmati rice
  • 1 x 500g tub of natural yoghurt
  • 2 x 115g tubs of soured cream
  • 250g grated cheddar & a squeeze of lime


• Peel and finely chop the onions, garlic, carrots and celery

• Halve the peppers, remove the stalks and seeds and chop

• Place your largest casserole-type pan on a medium high heat

• Add 2 glugs of olive oil and all your chopped vegetables

• Add the chilli powder, cumin and cinnamon

• Stir every 30 seconds for around 7 minutes until softened and

lightly coloured

• Add the drained chickpeas, drained kidney beans and the

tomatoes , then add the minced beef, breaking any larger

chunks up with a spoon

• Fill one of the empty tomato tins with water and pour this into

the pan

• Pick the coriander leaves and place them in the fridge, save to

garnish your dish when you’re serving up!

• Finely chop the washed stalks and stir in

• Add the balsamic vinegar and season with a good pinch of salt

and pepper

• Bring to the boil and turn the heat down to a simmer with a lid

slightly askew for about an hour, stirring every now and again.

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About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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