Chilli Con Carne

Chilli con carne

Chilli Con Carne

• 1 tbsp oil


• 1 large onion


• 1 red pepper


• 2 garlic cloves, peeled


• 1 heaped teaspoon hot chilli powder


• 1 tsp paprika


• 1 tsp ground cumin


• 500 g lean minced beef


• 1 beef stock cube


• 400 g can chopped tomatoes


• ½ teaspoon dried marjoram


• 1 teaspoon sugar


• 2 tablespoon tomato purée


• 400 g canned red kidney beans


• plain boiled long grain rice, to serve


• soured cream, to serve on the side

• Prepare your vegetables.


• Chop 1 large onion into small pieces.


• Cut 1 red pepper in half length-ways, remove stalk and wash the seeds away, then chop.


• Peel and finely chop 2 garlic cloves.


• Put your pan on the hob over a medium heat.


• Add the oil and leave it for 1-2 minutes until hot.


• Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.


• Tip in the garlic, red pepper, 1 heaped teaspoon hot chilli powder, 1 teaspoon paprika and 1 teaspoon ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.


• Turn the heat up a bit, add the minced beef to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is uniform, 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.


• Crumble 1 beef stock cube into 300 ml hot water and pour this into the pan with the minced beef mixture.


• Open the chopped tomatoes (400 g can) and add these as well.


• Tip in ½ tsp dried marjoram and 1 tsp sugar, and add a good shake of salt and pepper.


• 2 tablespoon tomato puree and stir into the sauce well.


• Simmer minced beef sauce 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.


• 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.


• After simmering gently, the saucy mince mixture should look thick, moist and juicy.


• Drain and add the red kidney beans 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 infuse into the minced beef.


• Serve with soured cream and plain boiled long grain rice