Chilli Con Carne

Chilli Con Carne is an all time classic recipe for any family repertoire - on rice, in wraps, over tortillas or inside a baked potato - the possibilities are endless!

Key Details

  • Serves: 4-6
  • Prep time: 25 minutes
  • Cook time: 1 horu 30 minutes
  • Difficulty: Easy

Ingredients

  • 500g pork mince
  • 500g beef mince
  • 1 red pepper, finely sliced 
  • 1 red onion, finely sliced
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander 
  • 2 tsp chilli powder 
  • 500ml beef stock
  • 2 x tins peeled plum tomatoes 
  • 500g pork mince
  • 500g beef mince
  • 1 red pepper
  • 1 red onion
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp chilli powder
  • 500ml beef stock
  • 2 x tins peeled plum tomatoes

Crumble your mince together and then pop in a pan on medium-high heat until it goes golden brown. Set aside.

Dice up your pepper and onion into small chunks and gently fry on medium heat with a pinch of salt to help them soften rather than crisp – about 10-15 minutes. Once translucent and soft add your spices and cook for 2 minutes to release the fragrances. Add back the mince and give it a really good stir.

Add 500ml beef stock and your plum tomatoes, giving them a mash with the spoon. I use peeled plum tomatoes rather than chopped tomatoes as they have much more flavour to them and are less watery.

Cook on low heat for 1 hour, or until reduced to a thick chilli sauce. Add your kidney beans and cook for a final 15 minutes before serving with rice, sour cream and cheese! YUM.

 

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