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Chilli con carne

Chilli con carne

Chilli con carne


2 tbsp sunflower oil

2 onions, chopped

2 large garlic cloves, crushed

2 medium carrots, finely chopped

2 sticks of celery, finely chopped

2 red or green peppers, seeded and finely chopped

1 kg beef mince

250ml red wine

2x 400g cans chopped tomatoes

3 tbsp tomato purée

1 tsp caster sugar

1 tsp oregano

2 to 3 fresh red chillies or 2 to 4 tsp chilli powder, depending how you like your heat

1 tsp ground cumin

a good shake of Worcestershire sauce

300ml beef stock

2 x 400g red kidney beans, drained and rinsed

2 squares of dark chocolate, grated

sea salt and freshly ground pepper to taste


Heat the oil in a large, heavy based saucepan with a lid. Fry the onion and garlic on a medium heat until softened, add all the chopped vegetables and cook for 5 minutes. Increase the heat and add the mince, cook until browned, breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2 to 3 minutes. Add the tomato purée and cook for one minute to take away the rawness, then add the tomatoes, sugar, oregano, fresh chillies or chilli powder, cumin and Worcestershire sauce.

Add the beef stock and both cans of red kidney beans, grate over the dark chocolate and season with salt and pepper. Turn the heat to simmer and gently cook for 45 minutes or until meat is tender and the sauce is thick.

Serve with plain boiled rice or jacket potatoes with a spoonful of crème fraîche and tortilla chips.

Part of the One Pot Wonders collection

By Nikki Legon

© Living Magazine - first published Feb 2015