Chilli Con Carne

Spicy beef mince with tomatoes and beans.


Serve over baked jacket potatoes, rice or in taco shells. Accompany with a salad.

  • 500 g lean beef topside mince
  • 2 tsp canola oil
  • 1 onion, finely chopped
  • 1 tsp crushed garlic
  • 1/4 cup tomato paste
  • 400 g can tomatoes, with their juice
  • 1 tsp sugar
  • 290 g can red kidney beans, drained
  • 1/2 tsp Mexican chilli powder, or to taste
  • 1 Tbsp chopped parsley


  1. Heat oil on high in a large deep frypan. Fry onion and garlic for 1-2 minutes.
  2. Add mince stirring constantly until well browned. Note: mince should be well cooked until no longer pink.
  3. Stir in remaining ingredients. When boiling, reduce to low heat, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) for 20 minutes. Stir occasionally.

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