Beyond Dipping

9 months ago


Watch your favorite show with a bowl full of this comforting chilli con carne with tortilla chips on the side.



Recipe by Chef Hylton Leroux

Photographed by Zac Moran of Studio 100

Makes 4-5 servings


¼ cup Olive oil

2 cloves Garlic, minced

1 kilo Lean ground beef

1 Large onion, chopped

1Tbsp Tomato paste

½ tsp Dry chili

½ tsp Thyme leaves

1 tsp Ground cumin seeds

2 tsps Spanish paprika

1 tsp Dried oregano

1 tsp Cayenne pepper

2 (400g) cans Chopped tomatoes

1 ¼ cups Beef stock

1 (400g) can Red kidney beans. drained

Salt and pepper to taste



  1. In a frying pan, fry the ground beef until brown. Set aside.
  2. In a pot, fry the onions in olive oil with the garlic until soft. Add the tomato paste and spices and fry for two more minutes. Add the browned ground beef and stir gently.
  3. Add the can of chopped tomatoes with the beef stock and simmer for 30 minutes until the beef has softened and the sauce has thickened up nicely. Season with salt and pepper.
  4. Just before serving, add the drained kidney beans and simmer for 5 minutes more. Serve with rice or with nacho chips on the side.
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