Chunky Chilli Con Carne


As the cooler weather starts to roll in, we naturally reach for more winter warmers like slow cooked stews, soups and chilli. These one-pot meals are also the perfect way to prepare lots of quality food ahead of time for your lunches and mid-week dinners.  This recipe is delicious on it’s own or paired with some roasted potato or rice. The cacao gives this version a deep chocolaty flavour.  


·      1kg/2.2 lb grass-fed beef steak, diced (chuck or stew meat)

·      500g/1 lb grass-fed beef mince

·      1 tbsp dried oregano

·      1 ½ tbsp ground cumin

·      2–3 tbsp macadamia nut oil

·      2 white onions, diced

·      4 (28g) garlic cloves, crushed

·      2 x 400g/14 oz cans diced plum tomatoes

·      3 large tbsp tomato paste

·      4–5 tbsp hot/chilli sauce (find one with no sugar or preservatives)

·      ½ tsp cayenne pepper

·      1 tbsp raw cacao powder

·      Sea salt to taste

·      Fresh coriander/cilantro and diced red/Spanish onion to serve


1.     In a large mixing bowl coat the diced beef and mince with oregano and ground cumin.

2.     In a large cast iron pot, heat the oil over medium-high heat. Add the meat and stir for 2 minutes until browned almost all over.

3.     Add the diced onions and garlic and stir for another 3 minutes or so until the onion is clear and fragrant.

4.     Add the canned tomatoes, tomato paste, chilli sauce, cayenne pepper and raw cacao powder. Adjust the amount of chilli to suit your preference.

5.     Reduce to a simmer. There should be just enough liquid to cover the meat, but if it’s looking dry, add some more tomato paste or a little water).

6.     Simmer on low for 3–5 hours until the beef chunks start to break down. Taste and adjust seasoning with salt if needed.

7.     Serve warm, topped with fresh coriander and diced red onion.

Thanks to Lizzy Marsh for the recipe; check her out at or @lizzyjmarsh