Chilli Con Carne

Course dinner
Servings 4


  • 2 teaspoons Drizzle extra virgin olive oil
  • 1 brown onion finely chopped
  • 640 g lean beef mince
  • 3 garlic clove crushed
  • 1 green capsicum deseeded and finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano leaves
  • ½ teaspoon ground cloves
  • ½ teaspoon cayenne pepper or more to taste
  • ½ teaspoon ground cinnamon
  • 2 400g tin diced tomatoes
  • 1 cup salt reduced beef stock
  • ½ cup Fresh coriander chopped

Tomato Salad

  • 2 large tomato finely diced
  • 1 red onion finely chopped
  • 2 tbsp lemon juice
  • 2 tbsp Fresh coriander chopped


  • Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened. Increase the heat, add the beef mince and stir until well coloured.
  • Add the garlic, capsicum, oregano and spices and stir-fry for 2-3 minutes, or until fragrant, then add the tinned tomatoes, stock and coriander. Bring to the boil, reduce heat and simmer for 30 minutes or until thickened.
  • To prepare the tomato salad combine the tomato, onion, lemon juice and coriander.
  • Divide meat among serving bowls and top with the tomato salad.


To make this more gut-friendly – you can swap out up to half of the mince and add in a tin of tinned brown lentils (drained and rinsed). 


Calories: 356kcal
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