CHILLI CON CARNE
Ingredients
1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
1 tsp Oreganum
500g lean minced beef
300 ml beef stock
500g lean minced beef
300 ml beef stock
400g can chopped tomatoes
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice, to serve
soured cream, to serve
Method
Fry diced onion and cook until the onion is soft, squidgy and slightly translucent. Add garlic diced red pepper, chilli powder, paprike and cumin.
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice, to serve
soured cream, to serve
Method
Fry diced onion and cook until the onion is soft, squidgy and slightly translucent. Add garlic diced red pepper, chilli powder, paprike and cumin.
Cook for 5 minutes, stirring occasionally.
Add the minced beef and brown.
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Add 300ml beef stock - I use Ina Paarman's. Mix for a while.
Add a 400g can of chopped tomatoes, oreganum.and tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Add 300ml beef stock - I use Ina Paarman's. Mix for a while.
Add a 400g can of chopped tomatoes, oreganum.and tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the 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.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to infuse.
Serve with soured cream, grated cheese and plain boiled long grain rice. I have it with Avo instead of rice in a bowl.
Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the 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.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to infuse.
Serve with soured cream, grated cheese and plain boiled long grain rice. I have it with Avo instead of rice in a bowl.
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