Tag Archives: Chilli

Tex Mex Chilli Con Mole


There’s lots of controversy of what is and isn’t an authentic chilli and it’s a sure fire way to start an argument if you says yours is. So don’t. I’ve recently learnt there’s versions being made with coffee, tequila, with star anise added – all sorts of wonderful additions. What is certain is that a ‘mole’ is a Mexican sauce featuring the triumvirate of chilli, beef and chocolate. It’s also certain that beans were not added to chilli until the early twentieth century and it’s a feature we can attribute to Tex Mex cuisine.  The title of my dish is a mash up of all of these and I can’t claim I made it up, either; I’ve seen it used on the internet. Anyway, here’s the recipe.


2lb beef mince

2 large onions, diced small

4 or 5 fat cloves of garlic, finely chopped

2 tins of tomatoes, blitzed in the blender

2 tins of kidney beans

1/4 tsp cumin

1 tsp coriander

3/4 tsp cinnamon

1 tsp chilli powder (or however much suits you)

2 tablespoons paprika (preferably smoked but ordinary will do)

2 beef stock cubes

2 squares of very dark chocolate


Soften the onions in the oil without letting them brown, add the garlic and cook it out for a few minutes then throw in the spices. Cook them over a low heat, stirring all the while for 3 or 4 minutes. Add more oil if it’s too dry and catching. Add the beef and brown it in the spices, again, stirring all the while. Add the tomatoes, the kidney beans, the stock cubes made up with 1/2 pint of boiling water and a tsp salt.

Simmer low and slow for as long as you have but at least 40 minutes to marry the flavours. Put it in the slow cooker and leave it for a few hours if you want. When you’re ready to serve, turn off the heat and check the seasoning. Lay the chocolate on top of the chilli for a couple of minutes until it melts, then stir it in.

Serve with rice, finely chopped red onion, sour cream, fresh coriander and a big row about what is and isn’t authentic chilli!




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July 16, 2018 · 12:15 pm

Keralan King Prawn Curry with a side of Chilli Salt Watermelon

Keralan king prawn curry 3

With so many good curry houses near us (the Millenium Tandoori which was voted Britain’s Best Takeaway last month springs to mind) it’s tempting to be lazy and just order in and we sometimes do, but Continue reading


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Duck Breast In Sizzling Sauce & Sweet Potato Noodles

My ordering modus operandi in restaurants wherever possible goes like this: seafood for starter, duck or red meat for main course, skip dessert and go for the cheese and then ask, regardless of whether or not its on the menu, for Continue reading

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Cooking (live) Thai Lobster with Suki


Giving the holy basil to my able assistant, Suki.

Last weekend I headed round to my friends Zoe & Martin’s house for the day. I sometimes take live lobsters round there to cook on occasion and seeing as it was Martin’s birthday the next day this was one of those occasions. Continue reading


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Rox’s Fish Noodle Parcels & Vietnamese Salad

As promised, here is Rox’s pouch method for cooking Asian fish noodle dishes. The reason the method is so useful is that it is so adaptable and can be used for almost anything. Continue reading

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Chix Chox


Rigatoni with Prawns & Chilli in Tomato Sauce

Restaurant: Chix Chox

Location: North Finchley, London, N12

Meal: Lunch

Visited: November, 2009

Cost: £20 for lunch and soft drinks for two

Chix Chox is a bit of a North Finchley institution. Continue reading


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