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Lainey's Chilli Con Carne


  • 1 tbsp olive oil

  • 2 large onions, finely chopped

  • 3 garlic cloves, crushed

  • 500g lean beef mince

  • 1 tbsp ground cumin

  • 1 tsp Lainey’s Chilli Oil (our extra hot or the original) depending on how hot you like your chilli con carne

  • ¼ tsp ground cinnamon

  • 400g tin chopped tomatoes

  • 250ml fresh beef stock

  • 400g tin red kidney beans or mixed fried beans, drained and rinsed

  • Add salt , pepper and sugar seasoning to taste


  • Heat the oil in a large sauté pan over a medium-high heat and add the onions. Cook for 10 minutes, stirring often, until softened and translucent. Add the garlic and fry, stirring, for 2 minutes more until fragrant.

  • Turn up the heat to high, add the beef to the pan and season well, pressing it down with a wooden spoon and breaking it up so it browns all over. When it’s browned, add cumin, Lainey’s chilli oil and cinnamon. Cook, stirring, for 2-3 minutes until fragrant, then add the tomatoes with a pinch of sugar and the beef stock.

  • Bring to a simmer and cook, stirring occasionally, for 20-25 minutes until the beef has taken on the flavours of the spices and the sauce is reduced and thick. Add the beans and cook for 5 minutes more, then taste, season and serve with your choice of accompaniments.


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