Boozy Chilli Con Carne


Prep time
10 mins
Cooking time
2 hours 30 mins
Serves 8
3 tbsp olive oil
1.25kg good-quality beef mince
1 tbsp Spiced Garlic Pickle
2 large onions, chopped
1 red pepper, deseeded and chopped
2 tbsp Mexican spice blend
2 tbsp paprika
1 tsp ground cumin
1 tsp crushed dried chilli flakes
1 tsp ground black pepper
250ml Beer
400g tin chopped tomatoes
2 tbsp tomato purée
1 x 230g tub fresh tomato salsa
1 x 410g tin red kidney beans in water, drained and rinsed

Cooking Method

  1. Heat a little of the oil in a large pan. Brown the mince in batches, moving it to a bowl as you go; set aside. Heat the remaining oil in the pan, add the onions and pepper and cook, uncovered, until the onions are soft.

  2. Add the spices, the black pepper and a teaspoon of salt and cook for another minute or two, stirring.

  3. Return the mince to the pan and add the pickle, beer, 300ml water, the tomatoes, tomato purée and salsa; bring to a boil.

  4. Reduce the heat and simmer, covered, for about 2 hours, stirring now and then. Add the kidney beans for the final 15 minutes. Serve with chives or sliced spring onions.

Don’t have Spiced Garlic Pickle?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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