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Serves 6

The best ever chilli-Con-Carne

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  • 1 Tablespoon Olive oil
  • 225g / 8oz ground beed
  • 1tbsp ground black pepper
  • 175g / 6oz tomato puree
  • 1 tbsp finely chopped garlic
  • 20g / .70oz ground Cumin seed
  • 25g / 1oz plain chilli powder
  • 1/8 cup Dijon mustard
  • 1 tbsp sea salt
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 450g / 1lb can of chopped plum tomatoes (drained)
  • 1 cup of red Chanti wine
  • 1 tbsp Lemon Juice
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped parsley
  • 450g / 1lb can of kidney beans
  • 1 small can of pitted olives


    1. Heat the oil oilve in large pan. Heat chopped onions over low hear for about 10 mins (until tender & transparent)
    2. Add mince and brown off over medium heat with wooden spoon until well brown. Spoon off any excess liquid fat.
    3. Lower the heat and add - pepper, tomato puree, garlic, cumin, chilli powder, mustard, salt, basil and oregano, stirring well to combine
    4. After 2 to 3 mins add the drained tomatoes, red wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer uncovered for 15 - 20 mins
    5. Add the olives and simmer for further 5 mins.
    6. Serving Suggestion: Accompained by sour cream, diced avocado, cheddar cheese (grated) and some tortilla chips

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