Chili con carne Padilla style!

Hello again everyone !! I am so excited to be back in the blog because it is been so long since I uploaded my last recipe and I missed it so much! To be honest, I have not been doing that much fancy cooking lately (you know, student life) but now that exams are over I am back to it and here it is the first of many recipes to come! Chilli con carne!

First of all, I want to apologise to any Mexican person who might be reading this post. This is probably not even close to how “Chilli con Carne” is done for real. It is my interpretation of it, my own version. So don’t expect the most genuine Mexican cuisine here haha. Anyway, I think it its better if we move on straight into the actual cooking and you see for yourselves.

Ingredients (for 4-5 meals):

  • 3 large carrots 
  • 1 medium-size onion
  • Angus mince beef (or any kind of mince meat will work)
  • 1 can of red beans
  • 2 cans of chopped tomatoes
  • Rice (depends how hungry you are) 
  • olive oil
  • salt
  • garlic powder
  • Chilli con carne powder (the magic trick)

This recipe begins as any other. Yes, you got it right: washing and chopping all the veggies first. We are gonna chop our carrots in circular bits and our onion…well for onion I will let you choose your favourite shape haha. Then we’ll heat up two full spoons of olive oil in a large pan and fry  the veggies until they are nice and soft. 

Once we reach this point, we are ready to add our mince of preference. I chose Angus beef because it is just delicious and not that expensive (lidl) and because I live in Scotland so I had to! We will cook the meat together with the veggies for 4-5 mins. Add some salt and garlic powder if you like for these two steps.


While we are doing all this, we can very well boil the rice. It is up to you if you feel confident enough to do two things at a time or not. haha. I’ll leave it to you. Anyway you will just need to cook the rice for approximately 10 mins (read instructions on package to be sure of the exact time). When all the water has evaporated and the rice is soft enough you can just place it in a nice plate like this. Remember to add some salt to the rice while it’s boiling! Please!


Going back to our mince and veggies, we can now add our two cans of  chopped tomato and leave to “chop chop” for 5 around mins. Remember to sprinkle some salt and also some sugar. Very important every time you are cooking tomato since you want to get rid of the acidity of it. I also like to add a bit of garlic power but it is probably because I am addicted to it so you choose haha!

Now, the magic!! We are gonna add some “Chilli con Carne” powder to this mixture to give it the final touch! This will make it taste more like Mexico and more genuine. I bought mine from Lidl but there are more brands that make this powder and although in the instructions it indicated it was the whole package that you should add, I recommend adding only half or even one third if you don’t like it very spicy like me.


Whenever you fill tomato is ready, just top it up with the a bunch of previously rinsed beans (if they are from a can) and stir gently to mix it all together. This step is easy right?


So easy that it is the last step because you have just prepared a delicious dish of Chilli con Carne Padilla Style! Voila!! And look how amazing this look on the plate. You could surprise someone with it, couldn’t you?


Let me tell you something else. This is the perfect dish to prepare in big quantities so that you can keep in the fridge and several meals for the week from just one day of cooking. If you have to prepare your lunch box every day and you are bored of the same dull sandwich every day I suggest you give this a try. It won’t take more than 40 mins to cook and you’ll have food for almost the whole working days of the week. You can also freeze some portions and take them out whenever you need a lunch or you are out of food because you are back from holidays for example. That is a great trick that has saved my life more than once!

I hope you found this recipe useful and interesting and that you all start taking Chilli con Carne to work or to Uni. Don’t hesitate to give away my recipe if somebody asks. You know: is always the answer haha.

See you guys very soon with more exciting food-adventures 😉


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