Basic Chilli

Serves: 4 | Difficulty: Easy
Prep Time: 5-10 mins | Cook Time: 20-25 mins |Total Time: 30-35 mins.


  • Minced beef. (I use lean/lower fat)
  • Passata/Tin of tomatoes (I’ll put the variation in method in the notes.)
  • Salt and Pepper
  • A Green Pepper and a Red Pepper
  • A large Onion
  • 5 medium Mushrooms
  • Tin of Kidney Beans
  • 1 Carrot
  • Beef stock cube.
  • 200ml Water
  • Basil, Paprika
  • 1Tsp Chilli flakes. (Leave out or increase to taste.)


  1. Dice your onions and set them frying in a squirt of oil until tender.
  2. Dice your mushrooms, peppers and carrot into quite small pieces.
  3. Fry your mince in with your onions and then crumble the stock cube into the cooked meat and onions.
  4. Add all of your veg, herbs, spices, seasoning and give it a good stir round
  5. Add your passata and water and stir well.
  6. Open you tin of beans and rinse them in a sieve, then add them to your pan.
  7. Give it another stir to make sure its combined nicely and set to simmer on a medium heat for about 15-20 minutes, stirring every now and then.
  8. The sauce will thicken and should be lovely and rich. Serve with rice and you’re done.


Tomato alternative.

Simply open your tin, put it through a blender and then strain through a sieve into a bowl. If you want to make it from fresh tomatoes, score the skins so that it goes all the way around and over the stalk bit there’s a X. Then put in a pan or bowl of boiling water. Leave them in there for a while and when you remove them the skin should just peel off nicely.

I am not a spice lover, so I use less chilli’s but if you don’t want to use chilli flakes, use fresh chilli’s.

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