Chilli Con Carne

A good chilli con carne needs to stew! Try this recipe a few times an play with the spices and see what balance you prefer. For an extra kick add a good quality hot sauce when plated or a dollop of crème fraîche to cool down a bit.

Chilli Con Carne







  • 4 tbsp vegetable oil
  • 1 yellow  bell pepper, chopped
  • 1 red bell pepper chopped
  • 1 yellow onion, chopped
  • 1 kg stewing beef in 1 cm pieces
  • 400 gr kidney beasn
  • 2 beef bouillon cubes
  • 2/3 cup red wine
  • 2 cans of diced tomatoes
  • 2 garlic cloves, crushed
  • 1 small can tomato paste
  • 1 1/2 tsp paprika
  • 2 1/2 tsp chili powder
  • 1 tsp cayenne pepper
  • 2 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • Salt and pepper
  • Fresh cilantro to serve


1. Heat
Heat oil in the COMBEKK Dutch Oven and fry peppers and onion, until softened.

2. Spice it up
Ad your spices: paprika, chili powder, cayenne pepper, basil and oregano. Add the beef and cook until browned.

3. Add
Add tomato paste and the beans. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes.

4. Simmer
Stir in the tomatoes, garlic, Season with salt and pepper. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally. Serve with rice and fresh cilantro.


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