Go Back

Elfreds Chilli Con Carne

Elfreds Chilli Con Carne can also be used to make your Minced Meat for your Nachos.
Course Main Course
Cuisine American, Australian, Mexican
Keyword Chilli con Carne, Mexican, Nachos
Prep Time 7 minutes
Cook Time 1 hour 30 minutes
Soaking Beans 12 hours
Cost 17.50


  • 1 sachet Elfreds Chilli con Carne
  • 1 Large Onion diced
  • 4 Cloves Garlic crushed
  • 300 g Minced Beef
  • 300 g Minced Lamb
  • 400 g Can Chopped Tomatoes crushed
  • 100 g Tomato Paste
  • 200 g Dried Pinto Beans or 1 x 400g Can Cooked Beans
  • 4 tbsp Cooking Oil
  • Salt to taste


  • Soak the Pinto or Kidney Beans overnight. Place in a pot with 3 times more water than the beans. Add the Bay Leaves, Lemon Juice and a dash of Salt.
  • Boil rapidly for the first 30min and simmer for about 1 hour or until the beans are cooked. Add more water if needed.  When cooked strain and keep liquid. (Alternately use a can of cooked Pinto / Kidney Beans).
  • Fry the onions and garlic in the oil until golden and add the mince and cook for 5 to 7 minutes or until the mince is sealed. Add a packet of Elfreds Chilli con Carne spice mix to the meat and cook for 5min.
  • Stirring as you cook. Add the paste and cook for a couple of minutes before you add the tomatoes and the strained beans. Add some of the bean water to just cover the Chilli con Carne. Cook for a further 30 min.
  • Season to taste


Chilli con Carne is a dish that has evolved from TEX Mex cooking; it is a derivative of a Mexican dish, which is more commonly known as Carne-con-Chilli which literally means meat with chilli. The Mexicans would serve the beans separate and mop it up with corn tortillas. But here is a recipe for the classic Tex-Mex dish.
Enjoy on white rice or in Burritos, Tacos, Nachos and many more Tex-Mex dishes.