PREP10 MinutesCOOKING60 Minutes
Kcal:360 Kj:2083Carb: 22Protein: 32Fat:16Fibre: 8


  • 1 tbsp. olive oil
  • 1 large onion, finely diced
  • 1 red capsicum, diced
  • 2 garlic cloves, minced
  • 1 heaped tsp. hot chili powder (or use mild if preferred)
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 500g 90% lean beef mince
  • 1 beef stock cube
  • 300ml boiling water
  • 400g can chopped tomatoes
  • ½ tsp. dried marjoram
  • 1 tsp. sugar
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 2 tbsp. tomato paste
  • 400g can red kidney beans, drained and rinsed
  • jalapeño pepper, sliced to serve
  • coriander, to serve


  • Place a large pot on the stove over medium heat. Add the olive oil and leave it for 1-2 minutes until hot. Add the onion to the pot and cook, stirring fairly frequently, for about 5 minutes, or until the onion has softened and is slightly translucent.
  • Add the red capsicum, garlic, chili powder, paprika and cumin and stir well to combine all the flavours. Cook for a further 5 minutes, stirring occasionally.
  • Now turn up the heat to medium-high and add the beef to the pot. Use a spoon to break up the meat into smaller pieces and continue to cook for a further 5 minutes, until the mince is broken down and cooked through. Keep the heat hot enough to fry and brown the beef, rather than stewing it.
  • Meanwhile crumble the beef stock cube into the boiling water and pour the stock into the pan with the beef. Now add the chopped tomatoes, marjoram, sugar, salt, pepper and tomato puree, and stir the sauce well.
  • Bring the pot to the boil, give it a good stir and place a lid on the pot. Turn down the heat until it is gently simmering and bubbling and leave it for 20 minutes.
  • Check on the pot occasionally to stir it, ensuring the sauce does not catch on the bottom of the pot. If it looks to be drying out add a couple of tablespoons of water. After simmering gently, the mixture should look thick, moist and juicy.
  • Add the kidney beans to the pot, bring to a boil then turn down to medium and cook the chili, without the lid on, for a further 10 minutes, adding a little more water if it looks too dry.
  • Taste the chili and season with a little extra salt and black pepper if needed.
  • Now replace the lid, turn off the heat and set the chili aside for 10 minutes before serving, to allow all the flavors to incorporate.
  • Serve with soured cream and brown rice (not included in nutritional breakdown).