Chilli con Carne


 Chilli con Carne means chilli with meat in Spanish.

I began making Chilli way before I met my American husband Wyley. Who you will meet. Yes my wonderful husband Wyley Hargraves is writing a blog coming up this week on this site. It’s called “Coyote’s Conceptions”. So don’t miss it.

Back to the Chilli.

I don’t use ground beef, I use chunks of beef either topside or rump. ( I think it tastes better) But you can use whatever cut you like. If you use a cheaper cut of meat make sure you simmer the chilli for as long as it takes to tenderise the beef. There is nothing worse than trying to chew a piece of meat that is rock hard.  I love this recipe, it has red kidney beans and served with rice and grated cheese.


1 clove Garlic (minced)

2 teaspoon Anato Seeds (ground) [If you can’t find them omit them]

2 teaspoon Cumin (ground)

Chilli powder [I tried using real chillies but after chopping them I touched my eye and OUCH! I didn’t want to do that again]

500g Round Steak (cubed)

1 can crushed Tomatoes

1 can Red Kidney Beans (drained and rinsed)

1 Beef Cube or 1 teaspoon Beef Stock powder

little Water, if needed

grated Cheese & boiled Rice to serve


  1. In a large pot brown steak then add garlic and spices, stir.
  2. Add beef stock, tomatoes and little water if the mixture is too dry. It should be like stew consistency.
  3. Add the chili to your liking.
  4. Bring to boil and lower flame to simmer till meat is almost tender (depending on the cut of meat) add the beans.
  5. Heat till meat is tender and beans are hot.
  6. Serve on top of rice and top the chilli with grated cheese add a side salad.

In this recipe the flavour improves the next day if there is any left.


Try it and tell me what you think.


Subscribe to receive “10 Days to Feeling Better about Yourself”

Get the FREE E-Program, “10 Days to Felling Better about Yourself”