No Excuses has a special guest VIP from a Chef!  

The following recipe is so EASY; which is exactly what No Excuses likes to offer, “easy organising, easy cooking; making everyday life a little easier“!

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  1. 1 tbsp oil
  2. 1 large onion - diced
  3. 1 red pepper - diced
  4. 2 garlic cloves - chopped
  5. Knob ginger - chopped
  6. 1 heaped tsp mild chilli powder
  7. 1 tsp paprika
  8. 1 tsp ground cumin
  9. 500g lean minced beef
  10. 1 beef stock cube
  11. 400g can diced tomatoes
  12. ½ tsp dried marjoram
  13. 1 tsp sugar
  14. 2 tbsp tomato purée
  15. 410g can red kidney beans
Prepare vegetables
  1. Chop and dice the onion, cut the red pepper by removing the stalk and washing the seeds away and dice also. Peel and finely chop garlic cloves and ginger
  1. In a frying pan, over medium heat, add the oil and onions and cook stirring fairly frequently or until the onions are soft slightly. Add the garlic, red pepper, hot chilli powder or mild chilli powder, paprika and ground cumin. Give it a good stir and cook for a few minutes but stirring occasionally. Place this mixture into the crock-pot/slow cooker.
Brown the minced beef
  1. In the same frypan, turn the heat up a bit, add the mince to the pan and break it up with your spoon or spatula. Keep stirring and cooking for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are cooked thoroughly. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Pour into crock-pot/slow cooker.
Making the sauce
  1. Crumble 1 beef stock cube into 300ml hot water. Pour this into the crock-pot/slow cooker. Also add the chopped or canned tomatoes followed by ½ tsp dried marjoram and 1 tsp sugar. Add a good shake of salt and pepper and 2 tbsp tomato purée and stir the sauce well.
  2. Give it a stir and place lid on the crock-pot/slow cooker and cook for 6 - 8 hours on LOW setting or 3 - 4 hours on HIGH. The mixture should look thick, moist and juicy. Add fresh coriander for a nice touch at the end before serving.
  3. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving.
Serve on the following
  1. Corn chips, with cheese, avocado and sour cream (nachos).
  2. Cooked spaghetti pasta.
  3. Rice.
  4. Inside a burrito, wraps or for tacos.
No Excuses!

Meet Chef Sarah Manderson (my sister). 

Accomplished and fully qualified Chef, motivated, enthusiastic and driven to succeed.  Proven ability to deliver exceptional quality, with consistent record of achievement and awards.  Passionate about trade, focused on designing and presenting innovative dishes.  Highly organised – runs a scrupulously clean and efficient kitchen with strict adherence to food hygiene standards and best-practice kitchen and storage organisation.  Ensures that all recipes are up to date and maintained in organised folders.  Experienced in mentoring apprentices – enjoys teaching and sharing skills and knowledge.  Excellent teamwork skills – runs a supportive and collaborative kitchen, willing to undertake all kitchen tasks to ensure that work is done effectively and efficiently.  Highly developed interpersonal skills, with ability to quickly establish rapport with management, colleagues and customers.  Confident and personable, with valuable experience in delivering cooking schools and demonstrations.



  • Food Service Styles – A la Carte, Alternate Drop, Fine Dining, Cocktail.
  • Cuisines – Modern Australian, French, Specialities include Pastries, Desserts and Hot and Cold Entrees.
  • Menu Design – menu development, compilation and costing.
  • Presentations – experienced in presenting cooking schools and demonstrations, confident and polished speaker and presenter.
  • Functions – weddings, promotions, conferences birthdays, corporate events etc for up to 250 people.
  • Apprentice Training – supervision, training and mentoring of Apprentice Chefs.
  • Stock Control – management of accurate stock levels, sourcing of quality fresh produce and supplies.
  • Customer Service – ensure clients expectations are met and exceeded – resulting in referral and return business.


Winner – Restaurant and Catering New South Wales – Contemporary Australian Restaurant, Newcastle and Surrounds 2010

Winner – Australian Hotels Association New South Wales – Hotel of the Year 2010

Winner – Australian Hotels Association New South Wales – Restaurant of the Year 2010

Selected Participant – Group Training Australia Scholarship Leaders Program 2007

Winner – Restaurant and Catering New South Wales – Apprentice Chef Culinary Competition 2007

Placed 2nd – Restaurant and Catering New South Wales – Apprentice Chef Culinary Competition 2006

Placed 4th – Brett Graham Competition 2006

Winner – Restaurant and Catering New South Wales – Hunter Chef Culinary Competition – 2005

Winner – Restaurant and Catering New South Wales – NSW State Chef Culinary Competition – 2005

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