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Chilli con Carne on Toast recipe

Chilli con Carne on Toast recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

I'm from the States, and have taken to Beans on Toast and Cheese on Toast. This recipe is for a single serving but can be easily doubled, tripled, etc.

4 people made this

IngredientsServes: 1

  • 1 slice of bread
  • 2 to 3 tablespoons of chilli con carne
  • 1 slice of cheese or enough grated to cover

MethodPrep:1min ›Cook:4min ›Ready in:5min

  1. Toast bread. Heat chilli for 3 to 4 minutes in the microwave. Cover with cheese. Serve.

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Chilli Con Carne

Everybody loves a good Chilli recipe and I assure you that this all-time classic is packed full of flavour and does not disappoint!

Due to its popularity and easy-to-follow guidelines, I often recommend this versatile Chilli Con Carne dish to many of my clients, especially to those who tend to be busy during the week with work and/or family commitments.

For many people looking to lose body weight, meal preparation is an area that can often lead to one’s downfall, while aiming to achieve desired body composition goals.

Dedicating some time to preparing ready-made, tasty meals can help build more structure into a daily routine. Not only will this help reduce weekly food expenses but it will also help to ensure you make better quality meal choices throughout the week.

With that in mind, this Chilli Con Carne meal is a fantastic option to cook in bulk, and to be kept stored away in a freezer. If, and when, you don’t feel like cooking, you will always have a home-cooked ‘ready meal’ available, meaning you are less likely to make poorer food choices that may be undermining your nutrition-related goals.

With minimal preparation time, this slow-cooked, hearty, and aromatic Chilli Con Carne is sure to be a household favourite.

Yield: 5 portions
Preparation time: 10-15 minutes
Cooking time:

*Nutritional values per portion:

Kcal 406 | Protein 44g | Carbohydrate 31g | Fat 12g


    800g of quality lean beef/steak mince (

  1. Peel and finely chop the onions, carrots, celery and garlic.
  2. Heat a large casserole dish on a low-medium heat, and once hot, add 1 tbsp of olive oil, followed by the onions and cook for

If you have enjoyed this Chilli Con Carne recipe, please feel free to share on Facebook or tag our Instagram page with your recipe-inspired picture.


Heat the olive oil in a saucepan and fry up the chopped onion, garlic and mince.

Cook until well browned. Add the tomato soup and chili sauce. Season to taste.

Simmer gently for 15 - 20 minutes or until thickened. Add undrained kidney beans and heat through.

Serve the chilli con carne hot on boiled rice or toast or however you want - delish!

Recipe is suitable to freeze. Let the mixture cool down to nearly room temp and seal in ziplock bags. Mark the date on contents on the side and freeze for up to six months.

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  1. Heat the tablespoon of vegetable oil in a large non-stick pan.
  2. Add the onion and green pepper and stir-fry until soft. If your pan isn&apost as non-stick as mine and the veggies start to stick, do not add more oil but add a tablespoon of water instead—no calories and works just as well.
  3. Add the clove of crushed garlic.
  4. Add the 325 grams of minced beef and stir till brown.
  5. Add the sliced mushrooms and stir into the mixture. Please don&apost put the mushrooms in at the same time as the onion and pepper because they will soak up all the oil and it will start to burn.
  6. Now add all the rest of the ingredients.
  7. Give the chilli a good stir, pop on a lid, and simmer for 30 minutes or more, checking on it occasionally and giving it another stir.
  8. Check the heat of the chilli halfway through and add more chilli powder if you want.

Chilli recipes

View our spectacular collection of chilli recipes, including Paul Ainsworth's chicken chilli pasta, Alfred Prasad's peshwari kebab and Robert Thompson's chilli and chocolate tart.

Chilli is a spice without limits. It begins with variety, of which there are hundreds, from the humble jalapeno to the potent habanera, all with colours and heat levels as diverse as their species. Furthermore, chillis can be bought in a multitude of forms: fresh or dried, ground or in flakes, smoked or pickled.

Common in Asian recipes, you can find fresh chillis in Geoffrey Smeddle's seared mackerel recipe with chilli, spring onion and coriander, and in Marcello Tully's Thai fish cakes recipe. Or, looking towards the Mediterranean, we find the classic spicy tomato arrabiata sauce, served with Paul Ainsworth's Sicilian arancini.

Ground chilli powder is more about adding heat than flavour, which makes it hugely versatile. It's a mainstay in Indian recipes, for example, Alfred Prasad's lentil dahl recipe and Vineet Bhatia's spicy South Indian crab cakes. But you can also add chilli powder or chilli flakes to virtually any dish that would benefit from a kick: sprinkle it on pizzas, add it to sauces, use it in stir fries or add to a chocolate cake.

🍽 Serving suggestions

Chilli is such a versatile staple - you can eat it in:

  • Fajitas with lettuce, tomatoes, vegan mayo, jalapeños and a sprinkle of vegan cheese.
  • Rice bowl a simple bowl of chilli and long-grain rice.
  • ChilliNachos Scatter some nachos (check they are vegan) over the base of a roasting tin, dollop over some chilli and scatter with vegan cheese, cherry tomato halves and jalapeños. Another layer of nachos, chilli, tomatoes, jalapeños and cheese then bake in the oven for 5 minutes. YUM!
  • Burritos as for the fajitas, but toast the outside of the wrap all over in a frying pan - it seals in the fillings and adds a beautiful crunch.
  • Jacket potatoes with a dollop of vegan sour cream (or I like the new Oatly thick greek yoghurt, just perfect with some chives snipped over the top).
  • Tacos My kids love these, (and get VERY messy!) - I toast the little mini-wraps you can now get in supermarkets in a frying pan or griddle, and they pile them up with chilli and salad.

Chilli Con Artist Carne

We’ve all been there, standing at a train station or something, and then there’s this beer drenched, grating voice swirling in your direction, “’scuse me, mate, can you lend me 50p? The Queen took my wallet and I haven’t asked for it back and now I am broke and homeless, which has nothing to do with my lifelong gambling addiction or anything.” Once you tell them to clear off, you are either accosted with verbal abuse or a regal, “No problem, thanks for your gracious time, sir.” Confusing, eh?

Such a tactic is a basic type of conning people, whilst more elaborate set ups can rake in a good living. Watch the film American Hustle to get a good idea of what to do (Ridley Scott’s Matchstick Men is another good example), perhaps whilst you’re eating chilli con carne to get your act together. Whatever, being dimwits we want the easiest route possible.

So, cook up a big cauldron of chilli con carne and then lug this out into the street with you. With some serious charisma and swagger, encourage people to enjoy “the best chilli con carne ever!” at the price of £50 a bowl. If anyone baulks at the price, inform them they’ll be reported as communists to the local authorities (blackmail is useful in con artistry) and also brandish a shotgun if anyone shows signs of disinterest.


Similar but not quite there were no peppers in it

I forgot in my list to say that she used kidney beans (of course!) and I think there was a clove or two of garlic. Perhaps theres other ingredients that I have forgotten.

Everyones home Recipe of Chilli Con Carne is diffrent, my allways got to is this..
1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice, to serve
soured cream, to serve

Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.

Basic Bean Chilli

We love veggie chilli’s as they are so versatile and also the perfect comfort food.

This recipe is great served with: rice, jacket potato, potato wedges or side salad. You could also serve with a thick slice of crusty bread or over toast as a smoky ‘beans on toast’ alternative.

This is the perfect kind of meal where you could make a big batch and serve in very different ways to create the impression of different meals!

Instead of many individual spices that most chilli recipes would typically call for, this takes things back to the simplest form by opting for a spice blend you’d already have available in your pantry.

Bean Chilli – serves 3-4


  • 1 onion – finely chopped (if you have no onion but have onion powder use a tsp of that along with the spice blend)
  • 1-2 tbs spice mix*
  • 2 can kidney beans/black beans/mixed beans (use two different types)
  • 1 can tomatoes
  • 1 cup veg of choice – we used sliced mushrooms but red pepper or courgette would be great swaps.
  • ½ cup veg stock (1 stock cube dissolved)

*Use whatever spice blend you have to hand in your pantry to make this super simple – a blend that has a spicy smoky kick is best, such as a chilli con carne blend (ideal if you have it), cajun blend, steak blend, peri-peri blend, bbq blend etc. Avoid Indian spice blends (unless you want it to taste like a curry) or Italian spice blends (unless you want bolognese vibes)

Saute the onion with a little oil in a large-ish saucepan for 4-5 minutes until soft, add the spice blend to the onion after a couple of minutes.

Add the remaining ingredients to the pan, bring to the boil and simmer for approx 10-15 minutes. Serve with sweet potato wedges (as we did) or other accompaniment of choice.

Other options:

To make this vegetarian, add a dollop of sour cream or plain yoghurt, or grate cheese over the top.

For the meat-eaters, you could swap a can of beans for cooked mince or just add some cooked smoky sliced sausage in the final few minutes of cooking.

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