Easy chilli con carne
A hot, warming chilli con carne is the perfect dish for a house party when feeding the masses - serve with rice, soured cream and Guacamole
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
75
MINUTES
Ingredients
4 tbsp olive oil
2 red onions, chopped finely
4 garlic cloves, chopped finely
2 red chillies, de-seeded and chopped finely
2 tsp chilli flakes
1.5kg lean beef mince
3Â tins of chopped tomatoes
2 glasses of red wine (optional)
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
800g red kidney beans
150ml soured cream
Method
Finely chop the onions, garlic and chillies. Heat the olive oil in a frying pan on a medium heat. Add the red onions, garlic and fresh chillies. Add the chilli flakes. Cook gently for 3–4 minutes. You should be hit with the smells of the garlic and spice.
Turn the heat right up and add the beef mince. Season well and cook until brown. Reduce the heat to medium and add the tomatoes, red wine, Worcestershire sauce and Tabasco sauce. Stir well and then add the kidney beans. Simmer for at least one hour. Taste and adjust the seasoning accordingly.
Serve hot with a dollop of soured cream. Don’t add the Tabasco sauce if you don’t like it too hot, but it does give it a real kick. Chopped parsley or coriander would be brilliant at the end, sprinkled over.Â
This recipe is from Tiffany Goodall's From Pasta to Pancakes: The Ultimate Student Cookbook, published by Quadrille Publishing
