Chilli con carne

Chilli con carne


  • Half a kilo lamb mince or beef mince
  • two medium sized onions
  • 3 cloves of garlic
  • one inch stick of cinnamon
  • 3 freshly chopped tomatoes (Or tinned chopped tomatoes)
  • Black pepper and salt
  • Red kidney beans
  • Once green pepper
  • White rice



  1. Peel and chop the onions and cut into thin slices, then gently fry them. You want them soft, not brown.
  2. throw in 5 thin slices of garlic, up to 3 cloves. Sprinkle quarter tea spoon of cumin seeds and one inch stick of cinnamon bark.
  3. As that simmers, throw in the meat and cook slowly.
  4. As the meat begins to brown, throw in freshly cut small pieces of tomato. This creates sauce base. If you don't have fresh, can use tinned chopped tomatoes.
  5. Add black pepper and half a teaspoon of salt.
  6. Put the lid on and turn heat on to lowest setting. Let it cook slowly. Garlic and onion should have melted.
  7. Add 3 quarters of a can or cup of beans. one green pepper chopped finely, add at the end, then let cook for another couple minutes.
  8. Serve with rice.

Aunty's Tips!

Buy dry bean pulses and soak overnight in hot water, boil them (can buy them from ASDA) Use a pressure cooker to boil them, if not, boil on hob for 2 hours. Once soft, you can freeze them and reuse.

You can trial various types of beans, experiment to see what your child likes! Some we have experimented, are three bean mix and baked beans! We drained the baked beans and washed them before adding the dry beans into our chilli!