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Chilli Con Carne

Rich and warming, with just the right kick of heat. This Mexican staple makes you say, ‘Olé!’

Prep Time

15 mins

Cook time

60 mins

Servings

4 Portions

Recipe for Chilli Con Carne

Ingredients

1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 tbsp chilli powder
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g chopped tomatoes
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
Long grain rice
Soured cream

Preparation Method

Begin by preparing your vegetables. Peel and dice 1 large onion, 2 garlic cloves and chop 1 red pepper into manageable slices removing the seeds in the process.
Place your pan on the hob on a medium heat, add 1 tablespoon of oil and leave until hot. After 1-2 minutes add the onions to the pan, checking frequently for around 5 minutes.
Once the onions are soft add the garlic and red pepper that was prepared earlier along with 1-heaped teaspoon of chilli powder, 1 tablespoon of ground cumin and 1 tablespoon of paprika. Leave for another 5 minutes making sure to stir the contents occasionally.
Add and brown the 500g of minced beef under a slightly increased heat. Ensure you break up the meat, stirring for 5 minutes or until the meat is completely brown.
To make the sauce place 1 beef stock cube into 300mml of boiled water, adding this to the pan once mixed. Open 1 can of chopped tomatoes and place this into the pan along with ½ a tablespoon of sugar and a pinch of salt and pepper. Tomato puree can be added to increase the thickness of the base.
Bring the contents in the pan to the boil and then turn the heat down until gently bubbling, place a lid on the pan and leave for at least 20 minutes, checking occasionally to see if the sauce becomes too thick. If so add a little water to the pan.
Drain 1 can of red kidney beans and add them to the mixture. Bring the pan to the boil again, then reduce the heat and simmer with the lid on for another 10 minutes. Once again if the sauce becomes too thick add more water to reduce the thickness.
At this stage taste the chilli and season accordingly then leave to stand for around 10 minutes while you prepare the rice.
Serve with soured cream and enjoy.

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