Easy and Simple Mexican Chilli Con Carne Recipe

Name: Easy and Simple Mexican Chilli Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams dried Kintoki beans (or red kidney beans); 350 grams Minced beef and pork blend; 1 Onions (minced); 1 Carrot (finely chopped); 2 Celery (finely chopped); 1 clove Garlic (finely chopped); 2 tbsp Olive oil (for frying); 5 tbsp White wine; 3 tbsp Plain flour; 200 ml Soaking water from the rehydrated red kidney beans; 1 tin Tinned tomatoes; 3 tbsp Chilli powder; 1 tsp Curry powder; 1 Soup stock cube; 2 tbsp Ketchup; 1 tbsp Japanese Worcestershire-style sauce; 1 tsp + 1/2 teaspoon Salt; 1 Bay leaf; 1 dash Nutmeg; 1 as required Chilli powder, Tabasco (to adjust the hotness); 1 as required Seasoned coarsely ground black pepper

Servings: persons

150 grams dried Kintoki beans (or red kidney beans)
350 grams Minced beef and pork blend
1 Onions (minced)
1 Carrot (finely chopped)
2 Celery (finely chopped)
1 clove Garlic (finely chopped)
2 tbsp Olive oil (for frying)
5 tbsp White wine
3 tbsp Plain flour
200 ml Soaking water from the rehydrated red kidney beans
1 tin Tinned tomatoes
3 tbsp Chilli powder
1 tsp Curry powder
1 Soup stock cube
2 tbsp Ketchup
1 tbsp Japanese Worcestershire-style sauce
1 tsp + 1/2 teaspoon Salt
1 Bay leaf
1 dash Nutmeg
1 as required Chilli powder, Tabasco (to adjust the hotness)
1 as required Seasoned coarsely ground black pepper

1
Rinse and clean the dried kintoki or red kidney beans.
2
Measure 150 g to obtain 400 g of cooked beans.
3
Soak the beans in bowl of water.
4
Cover with cling film and refrigerate overnight.
5
After soaking it overnight, the skin of the beans shouldn't be wrinkled.
6
Place the beans and soaking liquid into a pot.
7
Cover and bring to the boil.
8
Turn the heat to low and cook over 20 minutes.
9
Turn the heat off and let stand for 15 minutes.
10
Check that the beans are soft and plump.
11
Do not overcook.
12
Reserve the cooking liquid as it is to be used later.
13
Chop the vegetables finely.
14
Heat olive oil in a pot and add the Step 6 vegetables and minced beef and pork mix.
15
Fry and season lightly with salt and pepper.
16
Once the meat turns brown, add the white wine and continue to cook.
17
Add the flour and fry quickly.
18
Add all the ingredients and red kidney beans.
19
Bring back to the boil over a medium heat and turn the heat to very low.
20
Cook for 30 minutes.
21
Stir occasionally as the bottom of the pot may burn.
22
Turn off the heat and let stand for 20 minutes.
23
Season with salt and pepper.
24
If you want to make it spicy hot, add chilli powder or Tabasco.
25
Sprinkle on the parsley.
26
In Mexico, they use red kidney beans, which are similar to kintoki beans found in Japan.
27
You can use either soy beans or mixed beans.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 150 grams dried Kintoki beans (or red kidney beans), 350 grams Minced beef and pork blend, 1 Onions (minced), 1 Carrot (finely chopped), and more.

Yes, Easy and Simple Mexican Chilli Con Carne falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy and Simple Mexican Chilli Con Carne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions