Skip to main content

Hot Chilli Con Carne


  • 2 medium onions
  • 2 cloves garlic
  • olive oil
  • 1 heaped teaspoon Lion Very Hot Chilli Sauce
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground cinnamon
  • 1 x 400 g tin of red kidney beans
  • 2 x 400 g tin of chopped tomatoes
  • 500 g quality minced beef
  • ½ a bunch of fresh coriander
  • 400 g basmati rice


  1. Peel and finely chop the onions and garlic.
  2. Heat 2 tablespoons of oil in a large pan, add the chopped veg, Lion Sauce, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
  3. Drain and add the kidney beans, tip in the tomatoes, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
  4. Pick the coriander leaves and put aside
  5. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
  6. Serve up with fluffy rice and sprinkle over the reserved coriander

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

Web Design by Web Design by Bluestorm Design & Marketing