Is this a real Chile con Carne?

        I know, I know... a purist wouldn't allow the name transfer from 'ragout' to 'chili', but we live in busy worlds and we need short-cuts every now and then. So here's one that's authorised, healthy and very tasty!
Essentially; this is all about adding Mexican spices and beans to your pre-prepared ragout sauce. The chocolate and espresso combine to give a smoky depth to the sauce... try it!
        If you're making large quantities (which I have to do for my family), get ready to portion it up in plastic bags for cooling or freezing.

Method
  1/ Increase the proportion of onion slightly by frying up a chopped onion gently for 10 minutes; then adding the chile pepper for 2 - 3 minutes.
  2/ Combine with ragout and add all other ingredients except the beans.
  3/ Simmer for 20 minutes; then add the beans.
  4/ Add salt and pepper to taste. By all means increase the quantity of chilis or chili powder, if desired!
Ingredients
 - 500 grams of ragout
 - One finely chopped chili pepper
 - One finely chopped onion
 - 2 squares of dark (85%) chocolate (15-20 gm)
 - 1 espresso shot of coffee
 - 1 drained can of kidney beans
 - 1 tsp ground cinnamon
 - 1 tsp ground cumin
 - 1 tsp chile powder (to taste)
Sammy Pepys was the pseudonym used by James Capon when writing this book. He is not a doctor or a nutritionist. He is concerned and increasingly suspicious of today's conventional wisdom when it comes to diet, health and the lack of progress on tackling growing rates of type-2 diabetes, obesity and related diseases.
Since then, he has advised numerous people about the benefits of low-carb diets and seen their health and energy levels rise. Weight loss is associated with this eating approach (he lost 7 kilos) but feeling good and having more energy is the main driver!
Disclaimer: The information, recipes and results mentioned on this site may not work for everyone. They do not represent medical advice and it is best to discuss any significant dietary changes with your Doctor.