Chilli Con Carne with Polenta

By September 20, 2022Recipes

Hearty, tasty and ideal fare for a cool Tassie winter, this Chilli packs a punch. You can dial the spice up or down to suit your taste.

Cook Time: 40 minutes |  Serves: 4


1 tbsp olive oil
1 brown onion, diced
500g beef mince
2 tbsp chilli powder
¼ tsp cayenne pepper
2 tbsp ground cumin
1 tbsp garlic powder
2 tbsp tomato paste
2 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
1 ½ cups beef stock
400g tin diced tomatoes
400g tin red kidney beans, drained and rinsed
200g passata tomato puree
200g polenta
50g butter
Red chilli for garnish, thinly sliced
Handful of coriander or parsley leaves for garnish


  1. Place a large saucepan over medium high heat.  Add the olive oil and onion and cook for 5 minutes, stirring.
  2. Increase the heat to high, add the mince and cook for 5 minutes or until the mince is browned.
  3. Stir through the chilli powder, cayenne, cumin, garlic powder, tomato paste, sugar, salt and pepper and cook until aromatic.
  4. Add stock, diced tomatoes, red kidney beans and tomato puree and stir well. Bring to a gentle boil, reduce heat to med-low and simmer for 25 minutes, stirring occasionally.
  5. Prepare a soft polenta by following the package guidelines. Once ready add butter, season and mix well. Remove from heat and set aside.
  6. To serve, divide the polenta between plates, top with chilli con carne, scatter with sliced red chilli and herbs, and serve immediately.