Chile con Carne

By Ollie Clark

My variation on a classic recipe. See the variations for my favourite way of serving.


1 tsp Chile powder
1 tsp Coriander Leaf/Cilantro
2 cloves Garlic
1 tin Kidney Beans
500 g Minced Beef
1 medium Onion
1 carton Passata/Sieved Tomatoes
Salt and Pepper to taste
Tabasco Sauce


  1. Chop the onion and fry in a little oil in a large frying pan until soft. Add the beef and fry until brown.
  2. Drain and rinse the kidney beans and add these and the passata to the beef.
  3. Add all the other ingredients and squeeze the lime into the chile.
  4. Simmer for about 45 minutes with the lid on and then serve over a bed of rice.


Serve in tortillas instead of rice with grated cheese, chopped chiles sour cream and guacamole.