Chilli Con Carne


  • 2 tablespoons of olive oil
  • 2 onions, peeled and roughly chopped
  • 1 x red pepper
  • 1/2 bulb of garlic, peeled and roughly chopped
  • 1 teaspoon of ground cumin
  • 2 teaspoons of chilli powder
  • 500g minced or diced goat meat
  • 1 x 400g tin of kidney beans
  • 1 x 400g tin of plum tomatoes
  • 300ml stock
  • 200ml red wine
  • 1 teaspoon of oregano
  • Sea salt and freshly ground black pepper


  • Add the oil to a frying pan and on a low heat gently cook the onions, pepper and garlic until soft, about 5 minutes
  • Add the cumin and chilli to the pan and cook for 2 minutes
  • Add the meat to the pan and stir well
  • Add the beans, tomatoes, stock, wine and oregano
  • Season to taste
  • Bring to the boil and then reduce the heat to a gently simmer
  • Cover and cook for 1 to 2 hours until the meat is tender
  • Serve with rice

The chilli tastes even better if cooked and left overnight. To reheat place on the hob on a low heat for 30-45 minutes. Ensure it cooked through before serving.