A warming, meaty chilli for nourishing and moving the Blood


The combination of beef and beans is very Blood-nourishing. The aromatic coriander stimulates the appetite and enlivens the Spleen, while the rice nourishes the Stomach and Spleen. The spices help to circulate the Qi and Blood and the combination is somewhat Damp-resolving. Add spinach to the chilli and serve with plenty of avocado to make this even more nourishing for the Blood and Yin.


Serves 4

400g minced beef
4 rashers streaky bacon
2 large onions
3 medium carrots
1″ piece ginger
4 cloves garlic
2 bell peppers
1 red chilli
2 tsp ground cumin
2 tsp dried oregano
2 tsp paprika
1/2 tsp chilli powder
1 tin/400g kidney beans
2 tins/800g chopped tomato
1 pint vegetable stock
2 cups (dry) rice – brown or basmati and wild
large handful fresh coriander leaf


Fry the garlic, ginger, cumin, paprika and chilli powder in 1-2 tablespoons of olive oil for a few seconds before adding the onions. Fry for a couple of minutes, then add beef and bacon. When browned, add the carrots and oregano and fry for a couple more minutes, then add the peppers and kidney beans.

As the pan begins to get dry, add the tomatoes, about a third of the coriander leaf (and the stalks) and a little vegetable stock. Reduce down, occasionally adding more stock.

Meanwhile, cook the rice with a pinch of salt. When the rice is ready, add a third of the coriander leaf to the rice, and the last third to the chilli.