Chilli con Carne

Number of Portions
Chilli Con Carne


- 450 grams onions, chopped
- 1.4 kg minced beef
- 800 grams tinned chopped tomatoes
- 60 grams tomato puree
- 800 grams kidney beans
- 100 grams Chilli Powder


Brown the onion and minced beef in a saucepan.

Drain off the excess liquid. Add the remaining ingredients and bring to the boil, stirring.

Reduce the heat, cover and simmer gently for 10-15 minutes, stirring occasionally.

Serve with tortilla chips, rice or jacket potato.

Mexican Chilli & Potato Pie - Top the mixture with 1. 6kg mashed potato and175g grated Cheddar cheese and grill until golden brown.

Chilli & Pasta Bake - stir in1kg cooked pasta.

Top with 175g grated Cheddar cheese and grill until golden brown.

Mexican Chilli Burritos - Serve wrapped in flour tortillas and top with Schwartz for Chef Salsa and grated Cheddar Cheese and grill until golden brown.

Products used in this recipe: