Chilli con carne

Prepare the spices

1 tbsp dried crushed chillie flakes

1 tbsp whole cumin seeds

Toast the crushed chillies and cumin seeds in a dry frying pan until fragrant, then finely grind using a pestle and mortar or spice grinder. Set aside.


50g sundried tomatoes, drained well

3 x 400g tins of peeled plum tomatoes

2 green chillies, deseeded and roughly chopped (optional)

2 tbsp soy sauce

In a food processor, blitz the sundried and tinned tomatoes, chillies and soy sauce until smooth.

Cook in a large saucepan

1 tbsp olive oil

3 large red onions, finely chopped

Heat the oil over a medium-high heat. Add the chopped onions and cook for 10 mins, stirring occasionally, until softened.

6 garlic cloves, crushed

Above ground spice mixture

Add the garlic and spices, reduce the heat to medium-low and cook for 10 mins until the mixture is caramelised. Add a splash of water if it starts to catch.

2 x 400g tins beans of your choice, drained

Above tomato mixture

2 tsp dried oregano

Add the beans, the tomato mixture and oregano to the casserole. Stir well. Cover and simmer for 15 mins, stirring occasionally. Turn off the heat and rest for 15 mins before serving.

Serve with rice and garlic bread