Claire Williams

Las Iguanas chile con carne

Claire Williams
Las Iguanas chile con carne
chilli con carne


20ml vegetable oil
1 tsp ginger puree
1 clove of chopped garlic
60g (2 ½ oz) diced onion
300g (10oz) minced beef
200g (7oz) diced steak
1 tbsp chilli puree
3/4 tbsp tomato puree
15ml lemon juice
375g (12oz) chopped tinned tomatoes
Pinch ground cumin
250g (9oz) Cooked black beans
Pinch salt
20g (¾oz) Chopped coriander


  1. Crush and roughly chop the garlic and coriander.
  2. Heat the oil in a pan with the onions, garlic, ginger and chilli puree and cook to add colour, then add the add the cumin, crushed chilli and sauté for a couple of minutes.
  3. Add the diced steak and seal, add the minced beef and cook until browned.
  4. Add the tomato and chilli puree, chopped tomatoes and beans. Cook for approx. 1 hour to reduce.
  5. Stir in the lemon juice, chopped coriander, check seasoning and remove from the heat.
  6. Serve with rice and soft tortillas. Garnish with watercress and a tablespoon of soured cream.
  • Recipe from 
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