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Chili Con Carne

Chili Con Carne

Dig into the wholesome flavour of this Rice, Lentil and Herb salad! Aromatic Tilda Pure Basmati blends perfectly with the savory lentils and bright, zesty herbs to create an exciting and satisfying alternative to traditional salad recipes

  • 0 - 30 Minutes
  • Easy
  • Serves 6

This recipe uses:

Pure Basmati Rice

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Chili Con Carne




  • 1 tsp black pepper
  • 2 tsp coriander seeds
  • 2 ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 3 tbsp cooking oil
  • 1 tbsp butter
  • 1.2kg ground beef
  • 2 small onions, finely chopped
  • 1 green chili or jalapeño, finely chopped (seeds removed for less heat)
  • 1 ¼ tsp smoked paprika
  • 1 tsp dried oregano or 3 sprigs of fresh oregano
  • 2 tbsp tomato puree
  • 2 ¼ cups beef stock
  • 1.5 cups finely chopped tomatoes
  • 35g dark chocolate (70% cocoa solids), finely chopped or broken
  • 14 oz can kidney beans
  • A squeeze of lime juice
  • 2 cups TILDA Pure Basmati Rice
  • Salt, to taste
  • Sour cream, avocado, lime wedges, jalapeños, chopped red onion and coriander to serve (optional)

How to make Chili Con Carne

  1. Preheat the oven to 150C/300F. Toast the peppercorns, coriander seeds, cumin seeds and fennel seeds in a frying pan over a medium heat for around 30-60 seconds or until fragrant. Set aside to cool then crush finely.

  2. Heat 2 tbsp of the oil in an oven-safe medium-large casserole or saucepan with a lid over a medium high heat. Brown the meat on both sides in two batches, then set aside.

  3. Add the onions to the pan, mix well, turn the heat to low, cover with the lid and cook for 8 mins, stirring now and again. Add the rest of the oil and the butter, turn the heat up to medium, once gently sizzling then add the spice mix along with the chopped green chili or jalapeno, paprika and oregano, fry for 1 minute mixing constantly. Now add the tomato puree, stock, chopped tomatoes and a good pinch of salt. Mix well, bring to the boil, reduce to a medium simmer and cook with the lid on for 20 mins.

  4. Add the beef back to the pot. Cook the chili in the oven for 2-2 1/2 hours or until the meat is very tender. Add the chocolate and kidney beans for the last 15 mins of cooking time. Add lime juice and salt to taste.

  5. Meanwhile for the rice: bring 4 ¼ cups of salted water to the boil in a saucepan. Once it gets to fast rolling boil add the rice, let it come back to a boil, cook for 3 ½ mins then drain. Add back to the pan along with ½ cup of water. Use a wooden spoon to poke 3-4 holes down to the base (for the steam), cover with a lid, reduce the heat to low, and steam for 12-15 minutes. Leave to stand for 2 minutes off the heat and plate