Chilli Con Carne

Nothing says comfort quite like a warming bowl of Chilli right? And helping me to eat “clean” without breaking the bank is Colruyt (a Belgian retail store that offers good quality, fresh ingredients with a no fuss attitude).

Can you believe that I had never eaten (or even had the inclination to even try) a bowl of Chilli before I moved to Brussels 10 years ago? But one fine (rainy Belgian) day, my Spanish friend, Sonia, had invited a few of us around for a meal and produced this magnificent meal and I was hooked.

I begged her for the recipe, which she kindly provided and I have been making it regularly ever since. The below has some minor adaptions to the original recipe that she gave me but in essence has not been altered too much!

Chilli con Carne

1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
2 teaspoon chilli flakes
1 teaspoon paprika
1Tablespoon oil
1 onion, chopped
2 garlic cloves – crushed
2 red chillies, chopped
500g mince (I use a combination of pork/beef)
tin of tomato paste
500ml Passatta
425g tin of red kidney beans (I like to use the variant that is already in chilli sauce)
1 green pepper – diced
200g tin of sweetcorn
250ml stock (I prefer to use chicken stock)
1 teaspoon brown sugar

  1. Heat frying pan over a medium heat
  2. Add cumin, allspice, chilli flakes and paprika and *dry fry* for about a minute to release the flavours
  3. Heat oil in a large saucepan over a medium heat. Add the onion and spices and cook for 2-3minutes
  4. Add garlic and chilli and cook for a further minute
  5. Add mince and cook on a high heat for 4-5minutes until the meat has browned
  6. Add the tomato paste, passatta, beans, green pepper, sweetcorn, sugar and stock
  7. Reduce the heat and simmer, stirring occasionally until the sauce has reduced and thickened.

Top with some diced Avocado, cream cheese or a sprinkle of grated cheese… the choice is yours!

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