• Serves six

    Fry the peppers and onions in a hot pan until soft.

    Add the mince and garlic and cook until mince is sealed.

    Add the tomato, sugar, spices and herbs, then the Demi-Glace and stock and simmer for 30 minutes, stirring occasionally.

    Drain the beans and add to the chilli, season and simmer for a further 10 minutes.

    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