Chili Con Carne


  • 250 g beef mince
  • 1 large union
  • 3 table spoons olive oil
  • 3 cloves of garlic
  • 6 tomato's
  • 1 green pepper
  • 1 tea spoon coriander (ketoembar)
  • 2 tea spoons cumin (djintan)
  • 2 to 3 tea spoons of sambal (Sambal Oelek)
  • 1 jar of brown beans
  • 1 1/2 table spoons of oregano
  • a bit of salt


Read the whole recipe before starting.

Rinse the pepper, then remove the stem and the seeds, dice the green pepper up in small cubicles. Chop the union and crush the garlic using a garlic press. Wash the tomato's and dice them up in peaces (I prefer not to waste the skin of the tomato, or waste the time it takes to remove the skin). Open the jar of brown beans and add the beans to a colander, rinse the beans under streaming cold water.

Into the pan:

Add the olive oil to the pan, and let it heat up. Add the chopped unions and pressed garlic. Stir through until the unions soften, then add the sambal and the green pepper, stir through. Add the diced tomato's, stir through until the tomato's start to become a sauce, you can reduce the heat to a moderate temperature after adding the tomato's.

When the tomato's start to become a sauce, add the coriander (powder from seeds) and the cumin, also add some salt and add the oregano. Stir through and taste the sauce, add some more sambal if you like it more spicy. Remember you can always add more sambal later.

Now add the mince beef, and stir through to let the mince fall apart, do this so no large single chunks of mince are left. Let the mince cook for at least 20 minutes, stirring through from time to time.

Add the rinsed brown beans to the pan, and stir through. Lower the heat and let the beans heat up for at least 10 minutes. Stir through and taste, if you like you can add more sambal here also.

Serve with:

Chili Con Carne can be served with rice, wraps, tacos, nacho chips and/or guacamole. You can also just eat the Chili Con Carne without any side dished. If you prefer vegetarian, you can just leave the mince out, and have a Chili San Carne.