How to Make... Simon Wood's Chilli Con Carne

A true classic - prepared by a MasterChef champion!

By Manchester's Finest | 30 April 2020

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Alongside Spag Bol, Chilli is a cook at home staple and something everyone should know how to cook.

It’s one of those meals that can offer something for every occasion; if you’re skint it can be banged together quickly and cheaply, or if you want to impress someone – get some top-notch mince and all the bells and whistles you want.

Simon Wood presents here his version of the classic Chilli Con Carne to cook at home – check it out…

Simon’s Chilli Con Carne


– 500g Minced Beef
– 250g Minced Pork
– 2 Medium Onions, Chopped
– 4 Red Chillies, Finely Chopped
– 4 Garlic Cloves, Peeled & Grated
– 10 Mushrooms Finely Chopped
– 2 Tsp Hot Chilli Powder
– 2 Tablespoons Smoked Paprika
– 2 Tsp Ground Coriander
– 2 Tablespoons Coriander Leaf (Dried or Fresh)
– 2 Tbsp Corn flour
– 500ml Beef Stock, Made With 2 Beef Stock Cubes or Stock Pots
– 400g Can Chopped Tomatoes
– 400g Can of Red Kidney Beans, Drained & Rinsed
– 3 Tbsp Tomato Purée
– 1 Tablespoon Dried Oregano
– Sea Salt & Freshly Ground Black Pepper


1. Place a large non-stick saucepan over a medium heat and add the onions red chilli and mushrooms. Once softened add the Beef and Pork Mince and season well, cook together for 5 minutes, stirring the pan and breaking up the lumps.

2. Add the garlic, chilli powder, and Fry together for 1–2 minutes more. Sprinkle over the cornflour and stir well before adding the remaining dry ingredients

3. Next Slowly add the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée. Season with a pinch of salt and plenty of freshly ground black pepper.

4. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste garnish with a little chopped coriander and serve with rice and flatbread!