Dominic Hirst, Chef Tutor of the Cooking School, Dean Clough cooks up a delicious chilli con carne. To find out more about the Cooking School go to

Mexican tacos with meat, vegetables and cheese
Mexican tacos with meat, vegetables and cheese

Chilli con carne became hugely popular in the late 60s and 70s as Britain embraced foreign cuisine.

A very adaptable meal that can be frozen and is just as delicious served with rice , pitta bread, tacos, tortillas or chunks of crusty loaf.

This recipe makes enough for four.


1 dessertspoon olive oil

250g lean minced beef

1 garlic clove – crushed

1 medium carrot – grated

½ celery stick – finely diced

1 thyme sprig – leaves stripped

1 level dessertspoon tomato purée

200ml boiling water

½ beef stock cube

1 teaspoon Worcestershire


200g can chopped tomatoes

400g can kidney beans – drained

1 level teaspoon ground cumin

1 level teaspoon paprika

½ level teaspoon chilli powder


- large saucepan with lid

- wooden spoon

- chopping board

- knife

- grater

- measuring jug

How to make it

1. In a large-sized saucepan, heat the olive oil over a fairly high heat and fry the mince until browned.

2. Add the garlic, carrot and celery and cook until softened. Add the thyme and tomato purée. Stir well.

3. Dissolve the stock cube in the boiling water. Add this to the pan with the Worcestershire sauce and cover with a saucepan lid. Simmer for 30 minutes until reduced to a thick consistency.

4. Add the chopped tomatoes, drained kidney beans and spices. Heat thoroughly and serve with rice.

Allergy Aware

This recipe contains

Celery (celery, tomato puree, stock cube)

Flour (stock cube)

Fish (Worcestershire Sauce)