Easy Chilli Con Carne {Beef Chilli For Batch Cooking}

This is a really easy recipe for chilli con carne made with beef mince. It's great for feeding a crowd and batch cooking as it freezes well. Try baking it in the oven rather than simmering it on the hob as it really enhances the flavours (this is a good tip from my friend Emma).

Easy Beef Chilli.jpg

Beef Chilli is a really versatile dish as you can serve it with rice, jacket potatoes or in tortilla wraps with cheese. Top with sour cream, grated cheese or fresh coriander. Rice, salsa, guacamole, salad and tortilla chips are also nice accompaniments.

Chilli con carne always tastes better the day after it’s made, so try to make it a day in advance. Generally speaking, the longer it’s left to simmer, the better it tastes, so try to leave it simmer for at least an hour (or transfer it to the oven).

Easy Chilli Con Carne {Beef Chilli - Perfect for Batch Cooking}

  • Time:  20 mins prep + 1 hour cooking

  • Cost:  £1.11 per serving

  • Calories:  306 per serving

  • Serves: 4 (easily doubled)


  • 500g lean mince beef

  • 1 large onion, chopped finely

  • 1 large carrot, grated

  • 1 red pepper, finely diced (optional)

  • 4 cloves garlic, crushed

  • 2 x 400g tin chopped tomatoes

  • 1 x 400g tin kidney beans (add a extra tin to bulk it out)

  • 1 tsp chilli powder (or to taste)

  • 1 tsp ground coriander

  • 1 tsp smoked paprika

  • 1 tsp dried oregano

  • 1/2 tsp ground cumin

  • 1/2 tsp dried cinnamon

  • 1-2 bay leaves

  • 1 tbsp tomato ketchup

  • 2 tbsp tomato puree

  • 1 beef stock cube

  • Salt and pepper to taste


  1. In a large saucepan heat the oil and fry the onion, carrots and pepper (if using) in a large pan for 4-5 minutes until soft in a tablespoon of oil. Meanwhile, brown the mince in another pan and drain off the fat which comes out (this is an optional step to be healthy).

  2. Add the browned mince to the carrot, onion and pepper along with the remaining ingredients. Give everything a good stir and season to taste. Bring to the boil and simmer gently with a lid partially covering the pan for at least an hour. Alternatively you can put your beef chilli in an oven proof dish with a lid and bake in the oven for at 140 C / gas mark 3 / fan 120.