Chilli con carne
This great juicy and succulent chilli recipe has to be one of the best dishes to serve to friends for a casual get-together.
Cuisine: Mexican
Main Ingredient: Ground Beef
Category: Main
Difficulty: 5/10
Chilli con carne
Serves: 4
Oven temp:
Prep Time: 10 mins
Cooking Time: 20 mins
Ingredients
| Qty | Ingredient |
| 1 large | Onion; finely chopped |
| 1 | Red pepper; cubed |
| 2 cloves | Garlic; finely chopped |
| 2 tablespoon | Oil; Peanut oil is good |
| 1 teaspoon | Hot chilli powder |
| 1 teaspoon | Paprika |
| 1 teaspoon | Cumin |
| 500 grams | Minced beef; Less 5% fat is good |
| 1 | Beef stock cube; dissolved in 300 ml hot water |
| 1 can | Chopped tomatoes; 400g |
| 1 teaspoon | Marjarom; dried |
| 1 teaspoon | Sugar |
| 2 tablespoon | Tomato puree |
| 1 can | Red kidney beans; 400g |
| Good twist | Salt and pepper |
| 1 Packets | Easy boil rice; per person |
| 1 carton | Sour cream; optional |
Method
| Step | Instruction |
| 1 | Put 1 tablespoon of oil into a frying pan and fry the onions until they are soft and slightly translucent. |
| 2 | Add the garlic, red pepper, chilli powder, paprika and cumin to the frying pan, soften the garlic and pepper, and coat the ingredients with the spices. |
| 3 | Empty the contents of the frying pan into a large non-stick saucepan on a low heat. |
| 4 | Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the onions, garlic and pepper. |
| 5 | Brown the minced beef in the same frying pan (without wiping it) with another 1 tablespoon of oil. |
| 6 | Keep stirring and prodding for at least 5 minutes, until all the mince is broken up into uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. |
| 7 | Add the mince to the saucepan that has the onions etc. |
| 8 | Add the can of chopped tomatoes. Sprinkle in the marjoram, sugar and add a good twist of salt and pepper. Squirt in the tomato purée and stir the sauce well. |
| 9 | 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. |
| 10 | It's important to allow the flavours to infuse. The meat will also absorb the fluids and become more plump. |
| 11 | 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. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. |
| 12 | 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. |
| 13 | Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle. |
| 14 | Serve with the plain boiled long grain rice. |
| 15 | The sour cream dribbled over the top is optional. |
Members Pictures
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Image by Dave Edwards
2020-07-12 09:56 BST
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