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Home recipe from our very own Emma Lynch

chili 3

Chili Con Carne that Serves 4


1 tbsp oil

400g mince beef

2 large carrots peeled and chopped

3 garlic cloves peeled and crushed

1 large white onion finely chopped

3 tbsp of tomato puree

2 tbsp tomato sauce

1 tin of kidney beans

5 finely chopped bird’s eye chillies seeds included (number of chillies optional depending on how hot you want it)

1 tsp crushed chillies

1 tsp of caster sugar or 1 square of dark chocolate

1 tsp of ground cumin

1 tsp of mixed herbs

1 beef stock cube

2-3 tbsp of red wine vinegar

1 cinnamon stick




Rice and/or chips



 Begin by frying the mince meat on a medium heat in a pan with one tbsp oil, until the beef is brown in colour.

  1. Transfer the mince into a large pot.
  2. Chop carrots, onion, and chillies then add to pot.
  3. Next, put the crushed chillies, sugar, cumin, herbs, stock cube, mixed herbs and cinnamon stick into pot.
  4. Finally add the tomato puree, tomato sauce and red wine vinegar.
  5. Next fill the pot up with water until it covers all ingredients and set on a high heat and cook for one hour, stirring occasionally, add more water if necessary.
  6. Next drain and wash the kidney beans, then add to pot and cook for a further half an hour.
  7. Serve with rice/ chips.

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