Recipe: Chilli Con Carne

Although it’s no more MCO and many of us are more or less back to our previous routines, we are still highly encouraged to stay home when we can. Here’s another recipe for the home cooks who would like to try their hands on something new!

Chilli Con Carne

by Margarita Lee

Margarita Lee


  • 1 tbsp Olive oil
  • 1 tbsp Barbecue sauce
  • 4-5 Garlic cloves, roughly chopped
  • 1 Large onion, diced 
  • 1/2 Red capsicum (bell pepper), diced
  • 1/2 Yellow capsicum (bell pepper), diced
  • 1 Carrot
  • 500g Ground beef
  • 2 can Crushed tomato
  • 1 can Red kidney or black beans, drained
  • Sugar to taste
  • 120ml Water
  • Salt and pepper to taste

Spice mix:

  • 1 tbsp Cayenne pepper (adjust to taste) 
  • 1 tbsp Paprika powder
  • 1 tbsp Cumin powder
  • 1 tbsp Garlic powder 
  • 2 tbsp Onion powder
  • 2 tsp Oregano
  • 2 tsp Chicken stock powder 


  1. Marinate beef with spice mix and barbecue sauce. 
  2. Saute garlic and onion on medium heat. Add capsicums and carrot and cook for 3 minutes.
  3. Turn heat to high and brown the beef.
  4. Add remaining ingredients.
  5. Simmer on low heat for at least 20 minutes.
  6. Serve with rice, tortilla chips or corn bread.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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