• Serves six

    1. Fry the peppers and onions in a hot pan until soft.
    2. Add the mince and garlic and cook until mince is sealed.
    3. Add the tomato, sugar, spices and herbs, then the Macphie Demi-Glace Sauce and stock and simmer for 30 minutes, stirring occasionally.
    4. Drain the beans and add to the chilli, season and simmer for a further 10 minutes.
    5. Serve with rice and soured cream.


  • 500g Macphie Demi-Glace sauce
  • 500g minced beef
  • 400g tinned black beans
  • 100g diced red pepper and onion
  • 25g garlic puree
  • 50g tomato puree
  • 5g chilli powder
  • 5g cumin
  • 3g oregano
  • 10g beef stock powder
  • 5g sugar
  • seasoning to taste