Chili Con Carne

Salivated over by Samuel* (Lead guide)


500g lean ground beef

1 large onion, diced small

1 red pepper, chopped

3 cloves of garlic, finely chopped

1 tablespoon oil

1 heaped teaspoon cayenne pepper

2 teaspoons paprika

2 teaspoon ground cumin

1 beef stock cube

400g can chopped tomatoes

½ teaspoon dried marjoram

1 teaspoon sugar

3 tablespoons tomato puree

410g can red kidney beans, drained and rinsed

plain boiled long grain rice, to serve

Sour cream, to serve


Prep time: 10 minutes

Cook Time: 1 hour




Keeps well in the refrigerator 3 - 4 days and reheats beautifully


Add some heat. To a medium-heat pan add the onion and cook for around 5 minutes until softened and slightly translucent, stir frequently. Add the garlic, red pepper, cayenne pepper, paprika and cumin. Give it a good stir and then leave to cook for another 5 minutes.

Beef it up. Increase the heat slightly so that the pan sizzles when you add the beef ground to it. Stir the ground through til it is completed integrated and the ground is in uniform, medium sized clumps and completely browned.

Get saucy. Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the beef ground mixture and then add the chopped tomatoes, basil, sugar and a good shake of salt and pepper. Finally, add the tomato puree and stir the sauce well.

Simmer. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Reduce the heat until it is gently bubbling and stir occasionally whilst simmering for the next 20 minutes. If it begins to dry out or starts to sticking/catching on the bottom of the pan, add a couple of tablespoons of water and make sure the heat is low enough.

Stir in the red kidney beans and bring mixture back to the boil, let it gently bubble without the lid for another 10 minutes.

Turn off the heat, replace the lid and let sit for 10 more minutes before serving.

Serve. Serve over rice.

Notes from Samuel: I sub the dried marjoram with 1 teaspoon of dried basil and instead of 300ml of hot water for the stock, I only use 250ml.

The original recipe only calls for 2 garlic cloves and 2 tablespoons of tomato puree which I have increased to 3 of each and also only calls for a teaspoon each of cumin and paprika, but I have doubled this. In place of chili powder I use 1 heaped teaspoon of cayenne pepper.

Finally, I simmer for 30 minutes minimum before adding the red kidney beans.

Substitute the ground beef for cauliflower & walnut ground or a store bought substitute such as Gardein's Beefless Ground.
Rice can be purchased loose and in bulk from a bulk store or bulk section of your supermarket and you can use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
Support your local farmers by looking to your local Farmers' Market and stockists of locally farmed vegetables.
Look to local farms and butchers for your meats.
Onions are typically available fresh in BC August through March and peppers August through October.
Check out what foods are in season in BC when HERE.
Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!

*Adapted from BBC's Good Food recipe - Chilli Con Carne

Photos by Calum Lewis and Katerina Holmes