Millie’s Chilli

My  nine-year old daughter Millie has suddenly developed a passion for cooking. I would like to think that I was the inspiration behind it, but I think it is more than likely sprung from watching the television, particularly Junior Bake-Off and Junior Masterchef on CBBC.

Whatever the source of her inspiration, I support her new passion, even if it does mean, which so far it hasn’t that I have to eat some disastrous meals.

I also have promised to share some of her recipes, starting with her child-friendly version of chilli con carne which is something that any kid can make with a bit of guidance from an adult. It is based on my chilli con carne recipe, but she has taken out most of the heat to make more child friendly.

Millie’s Chilli

  • Preparation time: less than 30 minutes
  • Cooking time: around 60 minutes
  • Serves: 4, easily doubled
  • Skill level: easy


  • 1½ large onions, diced
  • 250g minced beef
  • 1 garlic clove, finely chopped
  • ½ red chilli, deseeded and finely chopped
  • ¼ tsp chilli powder
  • ¼ tsp paprika
  • 400g can chopped tomatoes
  • 400g can red kidney beans, drained and rinsed
  • 1 bay leaf
  • ½ tsp dried oregano
  • basmati rice to serve
  • tortilla chips and salsa to serve


  1. Cook the onions and meat for 5 minutes until the mince is browned and the onions have softened.
  2. Stir in the garlic, chilli, chilli powder, and paprika, and cook for a further five minutes.
  3. Add the kidney beans, and bay leaf and fry for 2 minutes.
  4. Add the tomatoes and oregano, bring to the boil, season with pepper, then simmer on a low heat for 40 minutes.
  5. Cook the rice, using the method on the packaging. Drain if needed. Remove the bay leaf from the chilli when finished simmering and serve.

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