Chilli con carne
Unlimited access. Half the price.
Ingredients
500g lean minced beef (10% or less fat)
2 medium onions, peeled and chopped
3 cloves garlic, peeled and finely chopped
1-2tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain flour
150ml red wine or extra stock
300ml beef stock, made with 1beef stock cube
4OOg can chopped tomatoes
4OOg can of red kidney beans, drained and rinsed
3 tbsp tomato puree
1 tsp caster sugar
1 tsp dried oregano
1 bay leaf
Flaked sea salt and freshly ground black pepper
Rapeseed oil
Method
Place a large non-stick sauce pan over a medium heat, add a drizzle of rapeseed oil and then add the beef and onions.
Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps.
Add the garlic, 1-2 teaspoons of chilli powder (depending on how hot you like your chilli) and the cumin and coriander. Fry together for 1-2 minutes more.
Sprinkle over the flour and stir well.
Slowly add the wine and then the stock, stirring constantly.
Tip the tomatoes and kidney beans into the pan and stir in the tomato puree, caster sugar, oregano and bay Ieaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally, until the mince is tender and the sauce is thick
Adjust the seasoning to taste.
Serve with Mexican-style rice, Greek-style yogurt, guacamole and pico de gallo.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.