Beef is the culinary term used for meat from Bovines (Cattle). The word beef originally adapted from the Latin word “bos” meaning ox, then translated to “boef” in old French and finally made to its current name, “beef” in middle English.

Beef ranks third as the most popular meat consumed by people and accounts for 25% of meat production in the world. The variety of beef products ranges from ground beef, all the way up to steaks, from bovines grown in the modern, conventional, and as well as organic ways.

Organic beef is from cattle that are only fed organic grain and grasses grown without the use of artificial chemicals, fertilizer or pesticide, and the cattle are reared without the use of artificial chemicals such as antibiotics and growth increasing hormones. Organic beef is very popular among those who are health conscious.

English cuts of Lamb have evolved through the centuries and reflect the change in cooking methods and taste in English homes

Apart from this, processed beef is also commonly available in the supermarket made from beef that is preserved to increase its shelf life by the process of curing, smoking, salting, or other added preservatives. The extensive use of chemicals here, generally renders the meat, not good for health and increases the risk of cancer and other diseases.

When buying meat, it is always good to ask a professional butcher to provide you with the right cut of meat and personalized requests could also be made to portion down the meat to the required size in line with your recipe, for added convenience.

To learn more about the popular cuts of Beef, you can go through the introductory lesson: Meat – Beef… Bringing the Best Out of a Good Cut!

Beef Recipe of the Day - The Chili Con Carne

Chili Con Carne

About Chili Con Carne

The origin of this dish has always been confused; contrary to popular belief, Chili Con Carne is not of Mexican origin, as its earliest reference in history dates back to San Antonio, Texas in 1828.

In Spanish, the word ‘Chili’ translates to chili peppers and ‘Carne’ means meat; hence, Chili Con Carne translates to ‘Chili with meat’. The emphasis of chili here has evolved from the original recipe of dried raw beef, chili peppers and salt pounded together and over time evolving to the present day delight of the wet, mushy, spicy & savory meat and red kidney bean dish.

This Dish

The generously spiced minced meat, cooked in a delicious tangy tomato stew flavored with sweet bell peppers and the hot paprika adds a depth of taste to the dish. The addition of red kidney beans makes this dish wholesome and balanced, it is best served with steamed rice.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Vegetable oil 1 tbsp
Onion, chopped 1 piece
Red Pepper (diced) 1 piece
Garlic (finely chopped) 2 cloves
Chili powder a pinch
Paprika powder 1 tsp
Cumin powder 1 tsp
Beef (minced) 2 cups
Beef stock cube 1 piece
Water ½ cup
Canned peeled tomatoes (chopped) 1 ½ cup
Marjoram (dried) ½ tsp
Oregano (dried) ½ tsp
Tomato puree 2 tbsp
Coriander leaves (chopped) 2 tbsp
Red Kidney Beans (drained and rinsed) 1 ½ cup
To Serve
Sour cream as required


Method of Cooking

1. In a stockpot on medium heat add the oil and let it heat up for a minute.

2. Add the onions and sweat, stirring frequently for about 5 minutes until the onions are soft and slightly translucent.

3. Add the garlic, red pepper, chili powder, paprika, and cumin powder. Stir well and leave it to cook for another 1 minute.

4. In the same pot add the 2 cups of minced beef. Using a spatula stir the mixture until well combined, and pan-fry for approximately 4-5 minutes, until the mixture is uniform and golden brown. Add the chopped coriander and stir.

5. Dissolve one beef stock cube in half a cup of water in the saucepan with the mince mixture. Add tomatoes into the pot. Add marjoram, oregano, and tomato puree and stir the sauce well.

6. Bring to a boil, stir well, and cover with a lid. Turn down the heat and simmer gently for 20 minutes. The consistency of the sauce should be thick and moist.

7. Add the kidney beans and bell peppers into the pot and stir well. Bring to a boil again, and gently simmer without the lid for 8-10mins (add a little more water if it looks too dry). Taste and season as required.

8. Place the lid back on the pot and turn on the heat, leave the Chili Con Carne to stand for 10 minutes before serving.

9. Serve with sour cream as garnish.