Last week I was at my sisters (again!) and I offered to organise dinner.  The request was Chilli Con Carne, so I touched base with my friend Google and found this yummy recipe at Happy Healthy Gigi.  The verdict: They loved it! For a family of 4 it went down a treat with the kids wrapping it up in a tortilla and the adults having it with some brown rice.  Plenty to go round…….

Cooking time: 55mins  Serves: 4

Chilli Con Carne


500g lean beef mince
2 garlic cloves – minced
1 onion – diced
2 tsp chilli flakes or 1 red chilli chopped
1 tsp paprika
1 tsp cumin
1 tsp oregano
salt & pepper to taste
400g kidney beans or 4 bean mix – drained
4 tomatoes  choppped or 2 cans of organic diced tomato
1 cup beef stock/water
2 tbsp tomato paste
1 tbsp extra virgin olive oil
1 dollop of greek yoghurt per serve
spring onion to garnish
coriander to garnish


Put a large pan on medium heat and add your olive oil, onions & garlic until onions become soft

Add your spices (paprika, cumin,oregano, chilli and pinch of salt & pepper) and stir through

Then add your mince and brown, approx 5mins

Add your tomato, beans & beef stock/water

Turn the heat to low and let simmer for 30 – 45 mins with the lid off, until some of the water/stock has evaporated

If you like it thick, stir in the tomato paste

Check for seasoning, add salt and pepper if you need to. If it’s a little acidic add a pinch of stevia

By this time your Chilli should have developed a nice rich flavour, cook it a bit longer on low heat & let the flavour develop a bit more.  You can’t really over cook this dish, so long as there is enough liquid in there. The flavour will only get better & better.

Top with a dollop of greek yoghurt, some spring onion & coriander