The Hairy Bikers South American Chilli Con Carne

  • Serves 6
  • Cook 3 hours



  • 250g kidney beans (soaked & rinsed)
  • 2 onions, sliced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 6 cloves garlic, crushed
  • 2 red chillies, seeded and chopped
  • 2 green chillies, seeded and chopped
  • 3 tablespoons olive oil
  • 2 good quality beef stock cubes
  • 500g minced beef
  • 2 x 400g tins of plum tomatoes
  • 1 tbsp tomato puree
  • 2 tsp hot paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp sugar
  • 2 bay leaves
  • Tabasco sauce, to taste
  • A good handful of chopped fresh flat leaf parsley


  1. Soak the kidney beans for about 1 hour, then rinse.
  2. Slice 2 onions.
  3. Chop the green and red peppers into chunks.
  4. Deseed and chop the chillies.
  5. Crush chop the garlic.

The Method

  1. In a large saucepan heat up the oil over a medium heat and crumble in the stock cubes. Fry until the stock cubes dissolve and bubble. Add mince and fry for a couple of minutes until browned. With a perforated spoon, remove the meat and set aside.
  2. In the same pan and in the leftover oil and meat juices, gently cook the onion and green and red peppers for 4-5 minutes until the onion is translucent.
  3. Add the garlic and the red and green chillies and cook for a further 2 minutes.
  4. Return the meat to the pan. Add the beans, tomatoes, tomato puree, paprika, cumin, salt, black pepper, sugar and the bay leaves. Cover and simmer ever so gently, over a low heat for at least 2 hours.
  5. Taste and adjust the seasoning.
  6. Now it's time to use the Tabasco sauce as a heat adjuster.
  7. Finally, stir in the handful of flat leaf parsley.