Chilli con carne with avocado ☀️


  • 1 x red chilli
  • 500g steak mince
  • 1 x 5 bean (kidney beans with chilli are just as good)
  • 1 x can chopped tomatoes
  • 1 desert spoon Worcester sauce
  • 1tsp cumin
  • 3 x garlic cloves, finely chopped
  • 1 x Brown onion, chopped
  • 1tsp ground coriander
  • 1tsp paprika
  • 1 x yellow bell pepper, finely chopped
  • 1 x red bell pepper, finely chopped
  • Tomato purée
  • 1tbsp raw Cocoa
  • Beef stock
  • Salt/pepper/sugar, to taste
  • Pitta bread, Avocado, sour cream and cheese (optional – serve)


  1. Prepare your veg and spices.
  2. Put your pan on the hob over a medium heat.
  3. Add the oil and leave it for 1-2 minutes until hot.
  4. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until slightly translucent.
  5. Add the garlic, bell pepper, chilli powder, paprika and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  6. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. Keep stirring for at least 5 minutes, until there are no more pink bits. (Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.)
  7. Add the beef stock, and chopped tomatoes. Add sugar to taste.
  8.  Add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
  9. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  10. Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  11. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
  12. Serve with soured cream, slices of avavado or pitta bread.. Or all of the above!



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