Sandfire Chilli Mince

 – by Alice Talbot

My version of a hearty family classic is perfect to come home to. Quick, easy food which can be made on the day or in advance.

Ingredients: serves 4-6

• 500g beef mince

• 2 cloves of garlic (crushed)

• Salt and black pepper

• 1 jar of ART’s Southwold Sandfire Chutney

• 2-3 Tbsp of tomato purée

• 100ml Stock

• 1 can chopped tomatoes

• 1 can of kidney beans (drained)

Spice it up with your favourite chillies

Serve with rice, tortilla chips or use in tacos.


– Warm a large frying pan on a medium heat, place in the mince and fry until brown. Add the garlic, black pepper and salt.

– Add the Southwold Sandfire Chutney, tomato purée and stock, along with the chopped tomatoes and kidney beans, to the mince and bring to the boil.

– Turn the heat down and cover the pan with a lid and simmer for about 2 hours.

– Serve with steaming basmati rice and tortilla chips. Alternatively, serve alongside a jacket potato and salad and top with grated cheddar cheese.

Tip: Bag the chilli in portion sizes and freeze for another time.

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