Chilli con carne
This one-pot wonder recipe is bursting with garlickly flavour, subtle notes of spice and tastes delicious paired with tortilla chips or rice
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
60
MINUTES
Ingredients
2 tbsp rapeseed oil
2 onions, finely chopped
450g minced beef
225g minced pork
2 tins chopped tomatoes
3 garlic cloves, crushed
2 tbsp dark brown sugar
1 tbsp paprika
1 tsp hot chilli powder
1 tsp ground cumin
1 tsp ground coriander
600ml beef stock
2 tins of red kidney beans
sea salt
freshly ground pepper
tortilla chips or steamed rice
Method
Heat the oil in a large, heavy-based pan set over a medium heat, then add the onions and fry very gently for 15-20 minutes, until the onions are golden and well caramelised, stirring from time to time. Don’t be tempted to decrease the amount of time this takes, as this stage is very important for the flavour.
Add the minced beef and pork and fry off for about five minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic, sugar, spices and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for one hour, stirring occasionally. Finally, stir in the kidney beans and cook for another twenty minutes, until the meat is meltingly tender. Season to taste.
Ladle the chilli con carne onto warmed bowls set on plates, add a pile of tortilla chips to each plate or some steamed rice to serve.
