Chilli con Carne

Its cold and blustery outside and, although its Sunday, we have already had a roast dinner last night so as we are decorating I wanted to make something simple, yet satisfying, that I could throw in a pan and leave to do its thing whilst we work.

Ive always loved chilli and if truth be told usually make this with leftover bolognese, which isn’t traditional but tastes just fine. This time however I’m starting from scratch and to make things easy on myself I’m using our pressureking pro but Ive given my stove top method below…


  • 1 pack minced beef (these usually come between 400-500g packs)
  • 1 medium red onion
  • 400g can kidney beans
  • 400g canned chopped tomatoes
  • 100ml water
  • beef bouillion powder
  • 50ml red wine
  • a squeeze of garlic paste
  • 1 tsp tomato purée
  • 1 bay leaf
  • 1tsp chilli flakes
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • salt and pepper to season
  • A couple of squares of good dark chocolate


  • Heat a heavy bottomed deep pan ( we have a very old le cruest that does the job)
  • Add the mince, onion and garlic stirring occasionally until browned.
  • Add in the tomato puree and stir until this is cooked into the meat
  • Add in the chilli, smoked paprika, cumin and oregano. Stir together and cook for 3-4 minutes.
  • Add the water, bouillion and wine, stirring to loosen everything
  • Tip in the tomatoes, kidney beans and bay leaf and season with salt and pepper
  • Allow to simmer for 45 minutes on a low heat, stir in the chocolate chunk then continue simmering for a further 15 minutes.
  • This is very forgiving and can then be kept warm till you need it either in a warming dish or microwave to heat up when you are ready
  • serve with rice, crusty bread or however you like.

NOTE  – as I said I used my pressureking pro so followed above ingredients but, after browning everything off using the STEW function, I used the MEAT function for 20 minutes which gave me the same result


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