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Beef Chilli Con Carne



500g Shazans Beef Mince
1 tbsp vegetable oil
2 onions, diced
1 red pepper, diced
2 tsp cumin, ground
2 tsp paprika powder
2 tsp hot chilli powder
1 tsp dried oregano
1/4 tsp ground black pepper
1 x 400g chopped tomatoes
2 tbsp tomato puree
1 tbsp brown sugar
1 ½  tsp salt
1 x 400g tin red kidney beans, drained
1 x 400g tin chickpeas, drained
1/ 2 cup water/ beef stock
Step 1
Heat pan over medium heat. Add oil.
Step 2
Once oil is hot, add onions and cook till soft and translucent, for about 5 minutes, stirring occasionally.
Step 3
Add red pepper, cumin powder, paprika powder, hot chilli powder, black pepper and dried oregano. Cook for 1-2 minutes.
Step 4
Then add beef mince into the pan and break it up until the meat is uniform mince-sized lumps. Turn the heat up and cook till meat becomes brown and no more pink bits.
Step 5
Add chopped tomatoes, tomato puree, brown sugar and salt. Stir well.
Step 6
Add in chickpeas, red kidney beans and water/ beef stock.
Step 7
Cover the lid on the pan and bring it to the boil. Turn down the heat and let it simmer for about 15 minutes. Stirring occasionally.
Step 8
Serve hot with warm rice or nachos with cheese and a dallop of sour cream.