Chilli con carne 600g – serves three to four


Everybody has their own variant of the good old chilli con carne.  This is a medium hot one, rather than curry house macho.

My version incorporates diced shin of beef alongside the usual minced beef.  This lends added texture and meatiness.

In terms of pairing this dish up, there are several ways to go.  There’s the obvious choice in basmati rice, and another good option is to spoon the chilli over a baked potato. And the addition of either sour cream or creme fraiche works nicely, as does some medium cheddar, grated coarsely.

Beyond that, if you fancy doing something a little bit extra in the kitchen then try either making a tomato salsa or some guacamole – both are easier than you might think, so read on.

Tomato salsa

Simplicity itself.  Take a large ripe tomato or two, cut out the stem and dice into half centimetre chunks.  Season generously with salt and a squeeze of lime juice.  Leave to sit for half an hour then add a little chopped coriander.  You may add a pinch of chilli flakes if you like and finely diced onion, but neither is necessary to my mind.


Take a ripe avocado and scoop out into a bowl.  Add a generous squeeze of lime juice, a dash of tabasco and then season generously with salt before mashing with a fork. This doesn’t keep well – so prepare it not long before you intend to serve it at the table.


Minced and diced shin beef (60%), onion (12%), kidney beans (12%), water, tomato concentrate, rapeseed oil, garlic, cumin seeds, mustard seeds, chilli flakes, salt, black pepper, Worcestershire sauce (malt vinegar (barley), spirit vinegar, molasses, sugar, salt, anchovies (fish), tamarind extract, onions, garlic, spice, flavourings), dark soy sauce (water, soy sauce extract (water, soybean, salt, wheat flour), sugar, salt, colour – plain caramel, acidity regulators – lactic acid, citric acid, preservative – potassium sorbate).


Heat in a saucepan with two tablespoons of water until bubbling. Stir occasionally to prevent the sauce from sticking to the pan.


Keep in fridge and use by date on lid. Once opened use within 2 days. Also freezes well.

One pot serves three to four people.

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