Beef and liver chilli con carne with mixed beans

Monday, January 9, 2017

This is a much-loved recipe at Clockwork’s nursery and is a great way to introduce offal to our children’s diets.

We include offal once a week in our menus as it is a good source of nutrition – including key vitamins contributing to children’s growth and well-being.


1 tbsp olive oil

450g lean minced beef

225g diced chicken livers

1 large white onion

1 red pepper, deseeded and diced

100g cup mushrooms, sliced

2 garlic cloves, peeled and crushed

1 red chili, finely chopped (you can replace the chili pepper with 1tsp mild chilli powder should you prefer a milder chili)

½tsp ground mixed spice

1tsp ground cumin

1 x 400g tin mixed beans, drained and rinsed

1 x 400g tin chopped tomatoes


Heat the olive oil in a large saucepan and add the minced beef and chicken livers. Once the meat is browned, add the onion, pepper, mushrooms and garlic. Cook on a medium heat for 5 minutes until softened slightly.

Stir in the chili, cinnamon and cumin and cook for a further couple of minutes to release the flavour of the spices.

Add the mixed beans and chopped tomatoes and stir to coat the vegetables thoroughly, then simmer gently for 30-35 minutes. Add a little water if it becomes too thick and add any extra seasoning if necessary.

Serve with wholegrain rice and a freshly prepared side salad.


For more on how much liver to include in your diet, see

‘How to make the most of…meat’ is at

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