Chilli con carne according to Gardeninglady

Person Author: Maaike Calender March 13, 2016 Posted No Tags Comment No Comments

Which means lots of added vegetables 😉


Serves 4-6:

Oil for the pan

2-3 cloves of garlic, chopped finely

1 big carrot, peeled and diced

1 twig of celery, peeled and diced

1 onion, peeled and diced

200grams  of button mushrooms, halved and then sliced thickly

1 red bellpepper, diced

500grams minced meat (half beef, half pork)

1 litre of  sieved tomatoes or juice

1 small can of tomato pure

1 beef stock cube

1 big can of beans, drained and rinsed

½ tablespoon of ground mild paprika powder

1teaspoon of ground cinnamon

1 teaspoon of ground cumin powder

1 teaspoon of marjoram (dried)

Salt and pepper

1 chilli (dried whole) or a few drops of hot sauce like Tabasco to taste





Heat oil in a casserole dish, add the onion, celery and carrots and simmer on low heat for about five minutes, until the onions are soft and translucent, season with salt and pepper.

Add the mushrooms and bellpepper and garlic and raise the heat.

Then add the cinnamon, cumin, paprika and marjoram and cook until fragrant, turn the heat low.


Season meat with salt and pepper and paprika. In a separate pan heat oil and brown the meat, it only needs to change colour, not to crispy and dry (dark brown.

Add the meat to the vegetables and add the tomato pure and let it cook out for a few minutes.

Then add the sieved tomatoes , the stock cube and the beans and heat through, season again if needed. I find the tomato sauce needs a lot of seasoning as it’s quite bland.

Meanwhile cook rice or potatoes or  serve with bread to soak up the sauce.


I’ve decorated with some chopped parsley, this is optional as is adding one or two pieces of really dark chocolate.

Make sure it’s at leats 72% cacao and only one or two pieces, it’s not a cake 😉


Recipe and photos Gardeninglady

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