4 50 Minutes
Print Recipe

Chilli Con Carne


  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 1 tbsp chilli powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 140g Ardmona Tomato Paste
  • 410g can Ardmona Rich and Thick Tomatoes with Chilli – with 1 cup water
  • 1/4 cup chipotle sauce
  • 400g can black beans, rinsed, drained
  • 1 long red chilli, sliced
  • 1 bunch coriander, leaves picked
  • Light sour cream, to serve


  1. Heat 2 tbsp oil in a large heavy based saucepan on high. Saute onion and garlic 2-3 minutes until tender. Add mince and brown well, 4-5 minutes, breaking up lumps as it cooks.
  2. Reduce heat to medium. Mix in spices and cook, stirring, 1 minute until fragrant. Stir in tomato paste.
  3. Add tomatoes with 1 1/2 cups water and chipotle sauce. Bring to the boil, then reduce heat to low and simmer, uncovered, 25-30 minutes (add a little more water if the mixture gets too thick).
  4. Meanwhile, heat remaining oil in a medium frying pan on high. Cook black beans, stirring, for 3-4 minutes until starting to char and burst. Transfer to a bowl with chilli.
  5. Serve chilli sauce dolloped with sour cream, topped with black bean mixture and scattered with coriander.

Tip: If preferred, stir beans into mince mixture and serve more traditionally with sour cream, mashed avocado and corn chips. If you like a milder chilli, reduce chilli powder to 2 tsp.

Chilli Con Carne

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