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Chilli Con Carne

Serves 4


  • 350g (12oz) minced beef/turkey
  • 2 Carrots - diced
  • 2 Onions - sliced
  • 100g (4oz) Mushrooms - sliced
  • 2tsp Chilli powder (or add according to taste)
  • 400g (14oz) Can of chopped tomatoes
  • 400g (14oz) Can of kidney beans or baked beans
  • 1tsp Tomato puree
  • 1 Clove of garlic (optional) – crushed
  • Salt and pepper


  • 2 Large saucepans
  • Wooden spoon
  • Teaspoon
  • Sharp knife
  • Chopping board
  • Tin opener
  • Garlic press


  • Brown mince in a large saucepan for 5 minutes stirring all the time
  • Drain off excess fat
  • Add onion, carrot, mushrooms, chilli powder, salt and pepper and garlic and stir well.  Cook for a few minutes
  • Add tomatoes and tomato puree, bring to the boil and simmer gently for 30 minutes stirring occasionally
  • Drain and rinse kidney beans and add to mince mixture.  Cook for 5 minutes
  • Serve with boiled rice, baked potato or garlic bread and vegetables or salad



  • 50-75g Pasta per person,
  • Leftover chilli,
  • 50g (2oz) Cheese grated


  • Cook the pasta for about 10 minutes
  • Drain and place in an ovenproof dish
  • Stir in left over chilli
  • Add grated cheese and place in preheated over Gas Mark 4/350F/180F for 20 minutes
  • Serve with salad or vegetables


Roweena Russell, E: , T: 079 57 57 6305
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