• Chilli Con Carne

    chilli con carne

    Ingredients    Serves 4

    • 500 g lean beef mince
    • 2 garlic cloves,  minced
    • 1 onion, diced
    • 2 teaspoons of chilli flakes
    • 1 teaspoon paprika
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • salt and white pepper to taste
    • 400 g kidney beans, drained
    • 4 tomatoes, chopped or 2 cans of diced tomatoes
    • 1 cup beef stock/water
    • 2 tablespoons tomato puree
    • 1 tablespoon extra virgin olive oil
    • 1 spring onion, diced
    • 3 cherry tomatoes, diced
    • 1 avocado, diced



    1. Put a large pan on medium heat and add olive oil, onions and  garlic, cook until onions become soft
    2. Add spices ( Paprika, Cumin, Oregano, Chilli and a pinch of salt and pepper) stir through
    3. Add mince and cook until brown
    4. Add tomatoes, beans and beef stock/water
    5. Turn the heat to low and let it simmer with the lid off for 30 to 45 minutes, until some of the stock/water has evaporated
    6. Stir in tomato paste, or if you are happy with the consistency simply leave as is
    7.  By this time your Chilli should have developed a nice rich flavour, cook it a bit longer on low heat and let the flavour develop a bit more. You can’t really over cook this dish – as long as there is enough liquid in there.

    Garnish with spring onion, cherry tomatoes and avocado.