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3439 021

Chilli con carne

A hearty family dish from chef Mark Moriarty and M&S

Serving: Serves 4


  • 1 pack M&S Irish beef mince
  • 2 onions, finely diced
  • 2 cloves garlic, finely diced
  • 1 tablespoon tomato puree
  • 1 can red kidney beans
  • 400g rice
  • 400ml cold water
  • 2 tins chopped tomatoes
  • 1 jar Cook With M&S hot chipotle chilli paste
  • 1 packet Cook With M&S fajita spice blend
  • Fresh coriander


  1. Heat a large heavy-based pan. Add some oil and colour the mince until dark brown and caramelised.
  2. Now add the diced onion and garlic and caramelise for 2 minutes.
  3. Add the fajita spice mix, half the jar of chipotle chilli paste and tomato puree.
  4. Cook this out for a further minute, before adding the chopped tinned tomatoes, and kidney beans.
  5. Reduce the heat to low and allow to stew for 30 minutes with a lid on, season with salt before serving.
  6. To cook the rice, wash under a cold tap for 2 minutes to remove excess starch. Place the rice in a pot with half the jar of chipotle paste and the cold water, season with salt and bring to the boil.
  7. Now reduce to a simmer, put a lid on, and cook for a further 5 minutes until the rice is just tender, then fluff with a spoon and add the chopped coriander.
  8. Serve in warm bowls and enjoy!

    Recipe by Mark Moriarty for M&S