“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Classic Chilli Con Carne

Beef Serves 6

This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.

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  • Preparation Approximately 10 minutes
  • Cooking time: 1 hour 25 minutes


675g lean beef mince

1 tablespoon rapeseed or vegetable oil

2 onions, peeled and finely chopped

2 large garlic cloves, peeled and crushed

150ml good, hot beef stock

2 x 400g can cherry or chopped tomatoes

2-3 tablespoons tomato purée

1-2 teaspoons dried chilli flakes

1-2 tablespoons sweet chilli sauce

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground ginger (optional)

1-2 fresh bay leaves

2 cubes good quality dark chocolate, 70% minimum cocoa solids (optional)

2 x 400g cans red kidney beans, drained

Handful freshly chopped coriander


  1. Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes.
  2. Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes.
  3. Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and chocolate (if used).
  4. Bring to the boil, reduce the heat and simmer for 1 hour. Add the red kidney beans, stir and continue to cook for a further 10 minutes.
  5. Garnish with the freshly chopped coriander and serve with rice, jacket potatoes, or crusty bread, guacamole, soured cream and a green salad.


If you prefer a hotter chilli replace the dried chilli flakes with 1-2 finely chopped fresh chillies.  The chilli will taste even better the next day and freezes well too.

If you prefer to make your own guacamole deseed 1 ripe avocado and scoop out the flesh into a large bowl.  Add 1 small finely chopped red onion. Large handful freshly chopped coriander, juice of 2 limes and seasoning.  Mash together and serve with the chilli.

Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

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