Tag Archives: beef

Chili Con Carne With Beans

Topping for my nachos!

This is my favourite topping for nachos. It is also perfect to be paired with bread or even with long grain rice. The variety of spices and ingredients create an interesting blend of flavours and textures that truly make this dish absolutely scrumptious!


  • 300g minced beef
  • 175g beef broth
  • 1/2 can red kidney beans (drained)
  • 1/2 yellow onion (chopped)
  • 1 long red chili (seeds removed, chopped)
  • 2 tbs oil


  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne
  • 1 1/4 tsp cumin
  • 2 tsp sugar
  • 1/4 tsp marjoram
  • 1 1/2 tsp tomato paste
  • Salt (to taste)


  • Mix all the spices together and give a gentle whisk until well combined set aside
  • In a medium fire heated pan, add 2 tablespoons oil. Add the yellow onion, cook until tender, about 2 minutes
  • Add in the minced beef. Sauté until all brown.
  • Add all the spices, sauté for a minute or two
  • Add the broth, and let it come to boil
  • Turn down the heat and let it simmer for 2 more minutes.
  • Serve it as a topping for nachos or rice

Ginger and Pepper Beef Soup

This soup is very easy to make, and it’s perfect for a rainy day. Meat is so tender that it easily fall apart, plus it is loaded with lots of vegetables. Hence you do not need to cook other dishes when you have this pot of soup. Normally, I would use the slow cooker to slowly simmer my soup. I simply just dump in most of the ingredients and do other things that I need to do, it can be a chore, a hobby or just want to sit back, relax and watch your favourite Korean series hahaha!


  • 1kg beef chuck or beef shank (you can add in some beef bones for added flavour)
  • 85g sliced ginger
  • 500g carrots
  • 500g Cabbage
  • 2 Big potatoes
  • 2 TBS salt
  • 1/2 Cup Premium Soy Sauce (Fenghe Jiangqing)
  • 3 litres of water
  • Beef Tendon (optional)
  • freshly grind pepper (I put a lot!)

Chop your beef into cubes and boil it, this is to remove all the blood or scum coming from the meat. Then rinse it off. Put 3 litres of water in your pot or slow cooker, then put in all the meat cubes together with the ginger. Now start peeling your potatoes and chop it into big chunks, same with your carrots.

Throw in the potatoes and carrots into your pot. You may add more potatoes, however it will dilute your soup because potatoes has a lot of water content, you might have to add more seasoning according to your taste. Adding a lot of carrots in your soup will give the soup a sweeter taste. Chop your cabbage,I prefer my cabbage to be chopped in big chunks, then set it aside.

Add in your soy sauce, salt and pepper. Slow cook for about 4 – 5 hours.

Add in only the cabbage when your meat is tender, this is to avoid it to become way to soggy. let is simmer until it becomes soft. Now your soup is ready to be served with a warm cup of rice!

piping hot soup perfect for a rainy day!