Chilli con carne

Jill Dupleix
Chilli con carne
Chilli con carne Photo: Marina Oliphant

This great standby dish has legions of fans. To serve, scatter with diced avocado, tomato, lime and coarsely crushed corn chips.


2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely grated

½ green capsicum, finely diced

600g lean minced beef

2 tsp ground cumin

2 tsp jalapeno peppers, chopped

½ tsp dried chilli flakes

1 tsp dried oregano

1 tbsp brown sugar

250ml light red wine

2 tbsp tomato paste

400g can tomatoes, chopped

400g can red kidney beans, drained

Sea salt and pepper

3 tbsp fresh coriander, chopped


Heat oil in a large frying pan and cook onion for five minutes until softened. Add garlic, stirring, then capsicum and minced beef, breaking it up as it fries. Cook until nicely browned, about 10 minutes.

Add cumin, jalapeno peppers, dried chilli, oregano and sugar, stirring. Add red wine, bring to boil, simmer for five minutes.

Add tomato paste, tomatoes, kidney beans and simmer, stirring occasionally, for 30 minutes. Season with salt and pepper, add coriander and serve.