Cranstons Chilli Con Carne

3rd February 2020


Serves 4



  • 1 tbsp olive oil
  • 400g Cranstons Steak Mince
  • 1 large onion (about 150g) chopped finely
  • 1 red pepper, chopped
  • 2 garlic cloves, minced
  • 1 tsp hot chilli powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 400g can chopped tomatoes
  • 1 beef stock cube in 300ml hot water
  • 1 can red kidney beans, drained
  • ½ tsp oregano
  • 1 tsp sugar
  • 2 tbsp tomato puree


In a large pan fry the onion over a medium heat for about 5 minutes, or until the onion is soft.

Tip in the garlic, red pepper, 1 tsp hot chilli powder, 1 tsp paprika and 1 tsp ground cumin.

Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

To the pan add 400g of Cranstons steak mince. Turn the heat up, add the meat to the pan and break it up with your spoon.

Keep stirring for about 5 minutes, until all the mince is nicely browned.

Crumble 1 beef stock cube into 300ml hot water and pour this into the pan.

Add a 400g can chopped tomatoes, the dried oregano, 1 tsp sugar and some salt and pepper. Squirt in about 2 tbsp tomato purée and stir in well.

Simmer gently for about 20 minutes. Check occasionally to make sure the sauce doesn’t catch on the bottom of the pan. If the sauce dries out, add a couple of tablespoons of water.

Add the drained red kidney beans to the pan and boil for another 10 minutes until thoroughly cooked through.

Check the seasoning and then serve with some freshly boiled white rice, grated cheddar cheese and sour cream.