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Chilli Con Carne

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Ingredients

1 Large onion, diced
1 Red pepper, sliced
2 Garlic cloves, crushed
1 tsp Hot chilli powder
1 tsp Paprika
1 Dried anchor chilli, crushed
1 tsp Ground cumin
500g Minced beef
350ml Beef stock
400g Can chopped tomatoes
½ tsp Dried marjoram
1 tsp Sugar
Tomato puree
1 Can red kidney beans
Plain boiled long grain rice, to serve
Soured cream, to serve

Chilli Con Carne

  • Medium

Ingredients

Directions

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Steps

1
Done

Heat your pan over a medium heat, add oil and leave it until hot.

2
Done

Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft. Tip in the garlic, red pepper, dried chilli and powder, paprika and cumin.

3
Done

Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula.

4
Done

Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.

Add beef stock and the can of chopped tomatoes. Tip marjoram, sugar and add a good season of salt and pepper. Squirt in about 2 Tsp tomato purée and stir the sauce well.

5
Done

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. Add some water if it is.

6
Done

Drain and rinse the can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

7
Done

Taste and season.

Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. Serve with soured cream and plain boiled long grain rice.

The Cafe

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Prawn, Lemongrass, Coconut & Chilli Fried Rice
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