Chilli con Carne

This recipe tastes even better reheated the next day, so it's ideal for cooking ahead. It will keep for several days in the fridge. Serve with rice; or wrap in tortilla wraps, which are even nicer for ten minutes in a warm oven.


Pack of lean minced beef steak

One or two bay leaves

One large chopped onion

One or two cloves garlic (optional)

Half jar tomato puree

One tin chopped tomatoes

Stock cube

Good pinch of dried mixed herbs

Olive or coconut oil

Tin of no-sugar kidney beans

One or two chillis

Quarter-teaspoon or more chilli powder (depending on how hot you like your chilli)

If you don't like hot chilli, you can leave out either the chilli peppers or the chilli powder.


1. Dry fry the mince until brown and drain away as much liquid as possible.

2. Slowly fry onion and chopped chilli in oil until soft and translucent

3. Add mince, garlic, cocoa and bay leaves and combine well.

4. Add tomato puree and combine

5. Add stock cube, chopped tomatoes and herbs

6. Fill tomato can with water and add to mixture

7. Add the kidney beans

7. Bring mixture to boil and simmer until thick (keep lid loosely on pan to prevent sauce from blooping all over the place)


In a hurry and you have some basic mince mixture (bmm) ready? Just combine add chillis, cocoa and kidney beans to the bmm and simmer for half hour.