How to Make Mexican Chili Con Carne

Chili Con Carne is one of the best dishes to serve during cooler months or any time of the year you want an appetizing and spicy flavour. You can serve it over some baked/grilled potatoes, a bowl of tortilla/corn chips or plain white rice.

Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings

Extra virgin olive oil: 1 tablespoon
Brown onion (finely chopped): 1
Garlic cloves (finely crushed): 2
Red capsicum (seeded and finely chopped): 1
Beef mince: 500g
Ground cumin: 1 tablespoon
Ground coriander: 2 teaspoons
Sweet paprika: 2 teaspoons
Dried chili flakes: 1 to 2 pinches
Kidney beans (rinsed and drained): 400g can
Heinz Big Red tomato soup: 400g can
Ripe avocado (halved, stoned and peeled): 1
Fresh lime juice: 2 teaspoons
Salt, to taste
Ground Black pepper, to taste
Coriander leaves (finely chopped): 1 handful or to serve
Lime wedges, to serve
Corn chips, to serve


  • 1

    Heat up a large frying pan over medium heat of the stove and then pour in 1 tablespoon of extra virgin olive oil.

  • 2

    Once the olive oil heats up; add in the chopped brown onion, crushed garlic and the seeded red capsicum.

  • 3

    Stir cook the mixture for 3 to 5 minutes or until the onion becomes tender.

  • 4

    Top the onion mixture with 1 tablespoon of ground cumin, 2 teaspoons powdered coriander, 2 teaspoons of sweet paprika and 1 to 2 pinches of dried chili flakes.

  • 5

    Cook it for 1 to 2 minutes or until aromatic, stirring gently.

  • 6

    Stir in 500g of beef mince and break up all the possible lumps.

  • 7

    Now cook it for another 5 to 8 minutes or until the minced beef changes its colour to light brown.

  • 8

    Add in 400g of rinsed and drained kidney beans and same ratio of Heinz Big Red tomato soup.

  • 9

    Mix up the ingredients and cook for 5 minutes or until the sauce condenses slightly, stirring occasionally.

  • 10

    In the meantime, place the halved avocado in a bowl and mash it, using the back side of a fork or a spoon. Continue mashing until it is almost smooth.

  • 11

    Top the mashed avocado with 2 teaspoons of fresh lime juice and sprinkle with salt and freshly ground black pepper.

  • 12

    Stir the mixture to mix up the ingredients, using a spoon.

  • 13

    Remove the chili con carne from heat and divide it equally among four medium serving bowls.

  • 14

    Top with the avocado mixture and sprinkle with some freshly chopped coriander leaves.

  • 15

    Your Mexican Chili Con Carne is ready; dish it up with some warm tortilla/corn chips and fresh lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *

− four = 5