Chilli con carne

chilli con carne

I have been holding onto this recipe for a few years. While you may not think it anything special, it does have meaning to me. Let me explain…

For years my family have always asked the question; if it was your last day on earth, what would your last meal be? I still can’t answer that, and I’ve had over 20 years to think it over. I just want a bit of everything…I know it definitely would have seafood and butternut, oh and don’t forget the spinach; and from there I start adding bits and pieces. By the time I’m done with my last meal, I would want to keel over and die, as my stomach would expand to new horizons and I can only imagine the stomach pains I would have!

My mom would always say, for as long as I can remember, a roast leg of lamb, with roast spuds and veg with cheese sauce. Sadly though, this wasn’t her last meal. Instead it was a simple homemade dish that has been in our family for years; chilli con carne.

On the 31st August, it will be the 4th anniversary of my mother’s passing. While the knowledge of this isn’t as stinging, I thought it time to share this recipe with you. I hope this recipe brings comfort to your family and reminds you that even the most ordinary meals and moments can speak volumes in life’s journey.

Here’s to good ole family recipes and the love of food.

 chilli con carne

Chilli con carne


500g beef lean mince

250g streaky bacon, halved

1 onion, chopped

1 tin (410g) chopped tomato and onion

50g tomato paste

1 tin (410g) red kidney beans

1 ½ tablespoons chilli powder

1 teaspoon crushed garlic

10ml oil


  1. In a large pot, heat oil up and fry the bacon first. Fry until the bacon is cooked but not crispy. Remove the bacon for now and set aside.
  2. In the same oil, fry the onions on a medium to high heat.
  3. Once the onions look glossy/translucent add in the chilli powder and garlic, stir to coat the onion.
  4. Add in the mince, allow to brown and cook through. Stir occasionally allowing to break up the mince, so it is finer.
  5. Once the mince has cooked through, pour in the tomato and onion mix, tomato paste, red kidney beans and bacon.
  6. Stir occasionally and add in a pinch of salt; taste as you go along.
  7. Allow to simmer for 20 – 30 minutes to thicken.

Serve with mash potato or rice


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