Texas Chili Con Carne

DSC_7591Everyone is going on and on about diets….Yes. I get it. It is January. We have all overindulged yada yada..
I think what some of the diet-lauders fail to recognize is that the gluttony of the Holiday season (most notably from the day before Thanksgiving, continuing for 5 weeks through New Years day hangover saving food) is just simply “normal” for some of us. I should constantly be on a diet given the food I eat. Such is life. But for those who flipflop, I have the perfect recipe for you. Totally healthy on its own, but has a load of add-ons that can make it as unhealthy as your unhealthiest eater can fathom. Texas Chili: a beautiful mix of gorgeous vegetables and beef sirloin meat in a reduced ale sauce…what more could the faithful dieter ask for? Let me tell ya- luscious sour cream, smooth shredded american cheese, tacos, fluffy white roasted potatoes, and a huge bowl of fresh tortilla chips. Your imagination is the limit.


I apologize for the poor image. The chief taste tester was trying to lick the plate.

500g minced pork or beef (1 lb)
4 tablespoons of olive oil
1 medium onion chopped
1 large green pepper, roughly chopped
6 cloves of garlic, minced
Can of chopped tomatoes (400g)
Tube of tomatoe puree (or 1 can red enchilada sauce)
1 can of kidney beans rinsed( 450g)
1 T hot chilli powder

3oz dark chocolate
1 tsp smoked paprika
5 drops Tabasco sauce
1 bottle of dark beer
Tortilla chips
Sour cream
Shredded cheese


  1. Heat the oil in a medium sized pan on a medium heat
  2. Add chopped onion and brown for 3mins
  3. Add chopped green pepper, cook for a further 3mins .
  4. Add beef mince over medium heat until brown, 5 minutes.
  5. Add whole tube of tomatoe puree and coat the mince
  6. Add chopped tomatoes, chili powder, smoked paprika and tabasco sauce, Stir well, add the rinsed kidney beans, garlic
  7. Add beer, stir and cook over low for an hour to an hour and a half
  8. Serve with tortilla chips, sour cream, and shredded cheese
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