How to Cook Thick Chili Con Carne - Serve with Pap

Chili is what we call beans porridge in Nigeria, beans stewed in oil, tomatoes, pepper and other condiments. Chili Con Carne is when you add meat to the equation, in this instance minced beef. There are various ways to cook this, as usual, but mostly kidney beans are used more than black-eyed beans. The way I cook this one, you'll have a thick outcome, best served with pap.


1 pack of 85% ground beef
2 packs of kidney beans, rinsed and drained
3 ladlefuls of vegetable oil
2 large tins of tomato puree
5 medium sized fresh tomatoes, chopped
2 large chopped onions
1 tablespoon dried garlic or to taste
1 tablespoon dried ground cumin or to taste
1 tablespoon dried oregano or to taste
2 tablespoons chili powder or to taste
Salt and other mixed spices to taste


1. In a large pressure cooker, pour in enough water to cover the beans twice. Add one ladle of oil and some salt.

2. Cook the kidney beans for 1 hour over medium-high heat.

3. Remove from heat and allow to depressurize.


1. In another pot, pour in the rest of the oil

2. Saute the ground beef, onion, spices and salt until the meat becomes gray in color.

3. Add the canned and fresh tomatoes, and stir.

4. Reduce heat to low and simmer, covered, approximately 2 hours, stirring every 10 - 15 mins.

5. Check for salt and spices. Add more if necessary.


1. Add the cooked kidney beans to the beef and tomato sauce and stir.

2. Continue to simmer another 20 minutes.

3. Taste and adjust seasoning to taste.

Your food is ready. This can serve up to 10 people. I usually put 2 person tupperware and store in the freezer. And one good thing, this tastes better after it is reheated :)