This is a beany version of the more traditional chili con carne. We usually use a combination of kidney beans, chickpeas, black eyed beans and anything similar which we can find at the shops.


Preparation time
45 minutes
Cooking time
4 hours
Total time
4 hours 45 minutes
Serves 6 people



  1. Cut the onion into medium pieces and fry in oil using a pot or a deep frying pan.
  2. Add the mince and the stock cube to the pot once the onion becomes translucent.
  3. Once the beef is well browned, move it to expose the bottom of the pot. Fry the cumin, coriander and cayenne for a few minutes.
  4. Chop the tomatoes.
  5. Add the beans and tomatoes to the pot.
  6. Add water until everything is just covered, then leave to cook for at least an hour, preferably 3–4 hours.
  7. Chop the bell pepper and add it to the pot. Leave to cook for 30 minutes.
  8. Add oregano and chocolate.
  9. Add salt and pepper.
  10. Serve with rice or potatoes.
Ekaterina Gerasimova
24th April 2011

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