A dish new to me until recently. Chilli Con Carne has now proved to be a crowd favourite. If cheating*, melt some cheese over the top and snuggle in some lightly salted tortilla chips.

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 Prep Time:    less than 30 mins
  Cooking Time:    1-2 hours
 Ingredients:      Serves:    3-4

    

  • 1 tbsp olive oil
  • 1 onion - chopped
  • 2 garlic cloves - crushed
  • 500g lean minced beef
  • 1 400g can of chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tsp dried chilli
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 stick cinnamon
  • 1 good splash of Worcestershire Sauce
  • 1 beef stock cube (OXO)
  • Salt & Black Pepper
  • 1 400g can red kidney beans, rinsed & drained
  • 1 bunch of coriander leaves - roughly chopped
  • wedges of lime to serve

  • *handful of lightly salted tortilla chips (optional)
  • *pinch of grated cheese - melted (optional)


 Method

1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.

2. Pour in the red wine and boil for 2-3 minutes.

3. Stir in the tinned tomatoes, tomato puree, chilli flakes, cumin, coriander, cinnamon and worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.

4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, lightly salted tortilla chips (if cheating) and melted cheese.

 Tips

The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes.

 Nutrition Facts
  • Calories = 387
  • Fat = 17g
  • Sat = 6g
  • Carb = 25g
  • Fibre = 6g
  • Protein = 36g

own recipe mixed with Jo Pratt's | Nations Favourite Food

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I am always on the look out for fresh recipes, especially healthier options. If you have any recipes of your own that you would like to share then please get in contact.