Ground beef is such a versatile meat that it can be used in hundreds of different dishes using a diversity of ingredients but what can you actually make with it which is easy, straight forward and simple to cook?

A classic dish which should be in the armoury of every mom/chef is of course classic Chili Con Carne and below you will find my twist on this classic dish.

Ground Beef Chili Ingredients

1 x tablespoon of oil
1 x large chopped onion
1 x chopped red pepper
2 x garlic cloves , crushed/chopped or minced
1 x teaspoon of chili powder (mild or hot it’s up to you!)
1 x teaspoon of paprika
1 x teaspoon of ground cumin
500g lean ground minced beef
1 x beef bouillon cube crushed
1 x 400g can chopped tomatoes
Half a teaspoon of dried marjoram
1 x teaspoon of sugar
2 x Tablespoons of tomato puree
1 x 410g can red kidney beans

Can of soured cream for serving and plain boiled long grain (basmati) rice.

How to cook the perfect Chili Con Carne

1. Fry the onion in the oil over a medium to high heat until the onion is soft and translucent.

2. Add the chopped red pepper, chilli, paprika and cumin and cook for a further 5 minutes stirring.

3. Using your fingers, break up the ground beef mince into fine pieces before adding to the pan (good idea to turn up the heat to high just before adding the mince) and cook for around 5 minutes until the mince is cooked through and browned.

4. Make up your sauce by placing the bouillon cube into half a pint of boiled water and stir until dissolved and add to the pan of browned ground beef.


Add the chopped tomatoes, marjoram, salt and pepper, 2 tablespoons of tomato puree and the sugar.

6. Cover and bring the pan up to the boil and lower to a simmer for around 20 minutes. Check on the pan frequently over the 20 minutes stiring and ensuring that their is plenty of liquid (if it is drying out simply add a couple of tablespoons of water).

7. Empty the can of beans into a sieve and rinse thoroughly with water and add to the pan, bring up the heat to the boil once more and lower again simmering for another 10 minutes. This is a good time to taste your chili and add more seasoning if required.

8. After the final 10 minutes, turn off the heat and give the chilli a stir and replace the lid to let it settle for 5 to 10 minutes before serving with your freshly cooked rice.

The Meat Cooking Expert is bought to you by Thomas Borne. A master Butcher with over 25 years meat retailing experience. Take a look at Tom’s Free Recipes Book for great cooking inspiration and to view more detail around the original article please visit Tom’s Ground Beef Chilli page.

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