Chilli Con Carne
By Laurapackham
This dish always reminds me of my parents patiently cooking in the kitchen, before sitting down to eat a spicy Chilli Con Carne and all watch The Bill.
Approved byThe Chef
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Ingredients
- 1 tbsp oil
- 1 onion, large
- 1 capsicum
- 2 garlic cloves
- 1 - 2 heaped tsp hot chilli powder
- 1 tsp paprika
- 1 tsp ground cumin
- 500g minced beef
- 1 beef stock cube
- 400g can chopped tomatoes
- ½ tsp dried marjoram
- 1 tsp sugar
- 2 tbsp tomato purée
- 410g can red kidney beans
- rice
Details
servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Prepare your veggies by chopping up the onion into small squares.
Cut your capsicum in half and roughly cut.
Peel and finely chop your garlic.
Step 2
Add oil in a medium pan over medium heat on the stove for minutes before you pop your onion in.
Step 3
When the onions are soft put in the garlic, capsicum, hot chilli powder, paprika and ground cumin.
Give it a good stir and leave it to cook for 5 minutes, stirring every so often.
Step 4
Turn up the heat and brown the minced beef.
Step 5
Keep prodding and stirring at the mix for another 5 or so minutes until it's all brown.
Make sure the heat hot enough for the meat to fry and become brown.
Step 6
For the sauce, crumble 1 beef stock cube into 300ml hot water and pour this into the pan.
Step 7
Add a 400g can of chopped tomatoes and then tip in the dried marjoram and sugar, as well as a good shake of salt and pepper.
Squirt in about 2 tbsp tomato purée, too.
Stir it well and let it simmer.
Step 8
Bring the whole thing to the boil, give it a good stir and put a lid on the pan.
Step 9
Turn down the heat until it is gently bubbling and leave it for 20 minutes.
Step 10
After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) 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.
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax.
Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Serve with soured cream and plain boiled long grain rice.
You should 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.
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