Mallee's Chilli Con Carne Recipe

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Mallee's Chilli Con Carne

Mallee Ward


I first made this for my Hubby and son when he was 4 (the son, not the hubby) in 1974. It has become a firm favourite ever since. It's quick, easy and oh so yummy. Hope you enjoy it. When our son married I made up a cook book full of all the recipes he loved as a child. All these years later he's still making it for his family.

pinch tips: How to Grease a Pan


5-6 unless like us, you eat more than one should.


30 Min


1 Hr


500-600 g
good quality mince (hamburger)
large onion
green pepper (capsicum) + 2 cloves garlic chopped
1 Tbsp
2-3 tsp
chiili power (more or less, to your taste)
1 tsp
1 tsp
1/2 tsp
3/4 c
tomato puree
1 c
beef stock
1 can(s)
300g red kidney beans, drained (not sure of ounze can, but the can is smallish)
1 Tbsp
parsley (more if desired)

Directions Step-By-Step

Chop onion, garlic and green pepper. Fry ONION in oil and butter 3 or 4 minutes prior to adding the garlic and pepper.(Overcooked garlic can taste bitter)
Stir in mince, cook until coloured, breaking it up as necessary.
Add chilli powder, paprika, oregano, and cumin, stir well. Gradually add tom puree, and beef stock, and bring to boil. Season with ground pepper. Beware about using too much salt, as the beef stock is salty.
Cover and simmer gently for 30 - 40 minutes, or longer if desired. Drain liquid from kidney beans, add to chilli, heat through. Sprinkle parsley in, stir and serve, with rice, or spagetti. Grated tasty cheese sprinkled over is nice, as is sour cream.