Chilli Con Carne

Here is today's recipe for my Chilli Con Carne.

Chilli Con Carne (serves 6)

What you need

1kg of minced beef

1200g of chopped tomatoes

800g of red kidney beans (drained)

4 cloves of garlic, crushed and then roughly chopped

2 large onions, roughly sliced

1 red bell pepper, sliced

2 whole red chillies, finely chopped

2 teaspoons of hot chilli powder

1 teaspoon of paprika

½ teaspoon of cumin

½ teaspoon of cinnamon

Olive Oil

1 tablespoon of Tomato Puree

2 teaspoons of West Indian hot sauce

Salt, pepper and chilli flakes to taste

Chopped fresh red chilli and sour cream to garnish when served.

What you do

·         In 1 deep saucepan, gently heat the olive oil and add the onions and red pepper.  Cook for about 5 minutes on a low heat until soft.

·         Add in your dry spices and allow to cook through for about 3-4 minutes.

·         In a large casserole dish (hob proof) heat some olive oil and add ¼ of the beef.  Allow to cook and then slowly add the rest of the beef.  Season with salt, pepper and chilli flakes.

·         Add the garlic and red chillies to the pan that contains the onions.  Allow to cook for another 10 minutes, stirring often.

·         Add the tomato puree to the onions and peppers and then stir in 400g of chopped tomatoes and the hot sauce, and cook for a further 15 minutes on a low heat.

·         Add the remaining 800g of chopped tomatoes to the beef and stir well.

·         Let the beef cook for about 15 minutes, then add the onion and pepper mix to it.

·         Cook for another 30 minutes, stirring occasionally, and then add the 800g of kidney beans.

·         Cook for another 30 minutes and add any further seasoning to your taste

·         Serve with plain white rice, and the chopped fresh red chillies and sour cream

Despite the amount of chillies used, this isn’t very spicy.  If you prefer your chilli spicy then I’d recommend using a chilli with a higher Scoville rating or just add more chilli.

Bon Appetite!