It’s funny how the British have adopted this dish, who doesn’t love a Chilli Con Carne? I’m a big admirer of this recipe, I love the spice and flavour you get with it; it goes great with a jacket potato or this rice, or my favourite with nachos.
My recipe is so easy to do, and you can make it as hot as you like, this is great for the family or a good one when watching the football or rugby with some beers.
Ingredients-Ā
ā¤ 2 white onionsĀ
ā¤ 2 tbsp olive oilĀ
ā¤ 800g beef mince
ā¤ 2 cloves of garlic, crushedĀ Ā
ā¤ 2 cans of chopped tomatoes
ā¤ 1 can of red kidney beansĀ
ā¤ A squeezeĀ of tomato pureeĀ
ā¤ 1 tsp dried chilli flakesĀ
ā¤Ā 1 tsp chipotleĀ chilli flakesĀ
ā¤Ā 1 tsp cuminĀ
ā¤Ā 1 tsp cinnamonĀ Ā Ā Ā
ā¤ 2 red peppers, chopped into small chunksĀ
To garnish-
ā¤Ā Cheddar cheeseĀ
ā¤Ā Spring onionĀ Ā
ā¤ Fresh red chilliĀ
ā¤ Coriander
Recipe-
1. Chop your onion up roughly and put a large casserole pot on a mediumĀ heat. Add the oil and then add the onion and sautĆ© down for around 5-10 minutes.Ā
2. When the onions have started to become a bit translucent and pick up some colour, make space in theĀ middle of the pan and add in your beef mince. Use your spoon to stir around vigorously, and turn your heat up to full.Ā
3. Let any liquid cook outĀ of the meat and once you start to hear that sizzle in the pan add your chopped garlic.Ā
4. Keep everythingĀ moving and then you can add your dried spices, then the chopped tomatoes and puree. Turn your heat back to mediumĀ and let this cook out a bit, then add your stock.Ā Ā
5. You need to let this reduce now for around an hour, keep an eye on it and keep tasting throughout. Before half an hour of cook time to go add the red peppers and the red kidney beans.
6. After an hour and a halfĀ you will haveĀ your finished chilli, you can keep reducing down if you’d like. I serve mine either on a jacket potato, with rice or on nachos. I always melt my cheese under the grill, you can add the spring onion, chilli and corianderĀ for an extra kick.Ā
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