Chili con carne

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


2 teaspoons ground cumin

1/2 teaspoon ground allspice

1–2 teaspoons chili powder

1 teaspoon paprika

1 tablespoon vegetable oil

1 large onion, finely chopped

2 garlic cloves, crushed

2 small red chilies, seeded and finely chopped

1¼ lb. ground beef

14 oz. can whole tomatoes

2 tablespoons tomato paste

15 oz. can red kidney beans, drained and rinsed

1 cup beef stock

1 tablespoon chopped oregano

1 teaspoon sugar


1. Heat a small frying pan over medium heat and dry-fry the cumin, allspice, chili, and paprika for 1 minute or until fragrant. Remove from the pan.

2. Heat the oil in a large saucepan over medium heat and cook the onion for 2–3 minutes or until soft. Add the garlic and chilies and cook for 1 minute. Add the beef and cook over high heat for 4–5 minutes or until the meat is browned, breaking up any lumps with a fork.

3. Add the tomatoes, tomato paste, kidney beans, stock, oregano, sugar, and spices. Reduce the heat and simmer, stirring occasionally and gently breaking up the tomatoes, for 1 hour or until reduced and thickened. Season with salt and black pepper. Delicious served with tortillas and guacamole.