Dukan Friendly · Gluten Free · Main Meals · Recipes




Chilli is an easy one pot wonder that fills the kitchen with delightful aromas, is it very difficult to resist licking the spoon every time you stir the pot. This recipe requires about 2 hrs cooking time. It is a perfect weekend dish, or prepare it a day ahead for the next evenings meal, flavours are always better the next day. This recipe doesn’t actually contain any fresh chillies but please feel free to use them as you wish.

Equipment required

1 non stick deep base saucepan with lid
Hand blender, chopper attachment

Shopping list for 4 people

500g of lean beef mince
1 medium onion
2 medium carrots
2 stalks of celery
3 cloves crushed garlic
1 tbsp tomato paste, worcestershire sauce, tomato sauce
1 tsp cumin, paprika, cayenne pepper (more if desired)
2 whole star anise
500ml beef stock
1 tin of kidney beans
1 tin of chopped tomatoes
Sour cream to garnish
Grated cheddar if desired

Method to the madness

Turn the pan to a high heat and brown the mince in batches so you get a nice golden colour on the meat. Once it is all browned remove it from the pan and set aside

Turn the pan to a medium heat, chop the vegetables and add to the pan to soften for a few minutes. Once softened add the tomato paste and cook of for 1-2 minutes. Add the spices to the pan and return the meat

Cover the meat with beef stock, add the tomatoes and the rest of the ingredients minus the beans, turn to a high heat and bring to the boil. Once boiling turn the pan to low and put the lid on, it should still be simmering, leave to cook for 1 hour, stirring occasionally

Remove the lid, taste for chilli heat, add more if required. Turn the heat back up to medium, remove the star anise, add the beans undrained, leave it to cook for another hour. The chilli should have a thick rich sauce around it now, perfect to serve with your favourite greens. ENJOY!


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