Chilli Con Carne


2 tsp olive oil

125g rindless bacon, roughly chopped

750g extra lean beef mince

2 medium brown onions, finely chopped

2 medium red capsicums, chopped

3 garlic cloves, crushed

1 long red chilli, chopped

2 tsp Mexican chilli powder

2 x cans of chopped tomatoes (400g)

400g can red kidney beans, drained and rinsed

Serve with ½ cup of basmati rice (optional)



  1. Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes. Add mince. Cook stirring to break up the mince. Cook for 15minutes or until browned.
  2. Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring for 1 minute or until fragrant.
  3. Add tomatoes and 1 cup of cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered for 30minutes or until sauce has reduced slightly.
  4. Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with rice (optional).
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