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Slow-Cooked Chilli Con Carne


  • 1 tablespoon extra-virgin olive oil

  • 750g grass-fed beef mince

  • 2 cloves garlic, minced

  • 1 large brown onion, choppewd finely

  • ½ teaspoon cayenne pepper

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • 1 tablespoon oregano

  • 250ml beef stock

  • 1/3 cup tomato paste

  • 2x 400g can diced tomatoes

  • 2x 400g can red kidney beans, drained and rinsed

  • To serve: Corn chips, tortillas, rice, Greek yoghurt/sour cream, etc.


  1. Heat the oil in a large skillet over medium-high heat, then start cooking the onion and garlic until softened

  2. Add the beef mince, cumin, paprika and chilli flakes, breaking up and cooking until browned

  3. Transfer the mixture to large slow-cooker, then stir in the beef stock, tomato paste, diced tomatoes and oregano

  4. Cook on low for ~8-hours

  5. Around 30-minutes before serving, add the kidney beans and continue cooking on high for 30-minutes

  6. Season with salt and pepper to taste, then serve with your corn chips, tortillas or rice, and other toppings

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