Chili Con Carne


You will notice that there’s cocoa powder in this recipe – a very ‘mexican’ addition!  It gives a rich colour and taste 🙂

Chili Con Carne


Serves 2, 1 serving = 2 Prot, 2 CC, 1 Fat, 2 Veg


1 large onion

240g raw ostrich mince (2 Prot)

½ cup chicken or veggie stock

1 tin Mexican Style Tomato Relish

1 red pepper

1 yellow pepper

2 chilies (to taste – leave out if too hot)

2 garlic cloves

1 tsp ground cumin

½ tsp ground coriander

1 tsp cayenne pepper

1 tsp smoked paprika

280g cooked brown rice

260g baked beans (2 Prot)

1 tsp cocoa powder (1 fat)

Salt & Pepper to taste

Fry onions and peppers in chicken stock until opaque. Add 5ml olive oil and spices and fry for 2 minutes. Add mince and fry until browned. Add tinned tomatoes and baked beans and simmer for about 15 minutes. Add cocoa powder and brown rice and simmer for 5 minutes.

Ready to serve!

PS:  When I made it this week I didn’t add the peppers, and only stirred in the rice just before serving.  So that is why the pic may look a little different than the instructions.

I made a roasted pepper salad with it – just for some extra colour!  🙂  Roasted red and yellow peppers and a handful of cherry tomatoes – drizzled with a little bit of balsamin vinegar, in the oven, let it cool off a little bit and serve on a bed of lettuce.  Quick and easy!



Herb and Garlic Ostrich Steak

I am a big fan of ostrich meat – lean, tasty and versatile!

I often use it make meatballs, burger patties, bolognaise, etc – but my favourite dish is this one!

And it is super easy to prepare!

Serves 4 (200g per person)

800g ostrich steak
Fresh garlic cloves (to taste, I love garlic way too much to be able to give a “sensible” guideline!)
Fresh herbs – rosemary, thyme, sage
20ml olive oil
About 150ml balsamic vinegar – enough to cover the steaks when marinating.


The best way to marinate meat is actually to just mix everything together in a Ziplock bag!  But you can use any container – as long as the meat is covered in the balsamic/herb/garlic mix! Leave to marinate for a bit – 30 min or so should actually be enough.

Fry steaks on an open flame (braai in other words!) or prepare in griddle pan on the stovetop.  Be careful not to over cook – because of the low fat content it can dry out quickly!

Enjoy! 🙂