Chilli Con Carne
In this hearty and flavorful recipe, tender beef mince is cooked in a rich tomato-based sauce infused with aromatic spices like cumin and coriander. The addition of red kidney beans and a touch of red wine adds depth to this comforting dish. Serve it up with accompaniments like rice, guacamole, and soured cream for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 2 onions
- 2 garlic cloves
- 1kg/2¼lb lean beef mince
- 250ml/9fl oz red wine
- 2 x 400g cans chopped tomatoes
- 3 tbsp tomato purée
- 2 red chillies, thinly sliced, or 3-4 tsp dried chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 stick cinnamon
- good shake of Worcestershire sauce
- 1 beef stock
- salt and freshly ground black pepper
- 2 x 400g can red kidney beans
- 1 large bunch coriander
- wedges of lime
Instructions
- 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. Pour in the red wine, if using, and boil for 2â3 minutes.
- Stir in the tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Season well with salt and 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.
- Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat and add any extra seasoning if necessary.
- Serve with lime wedges, rice, guacamole, soured cream and a big green salad.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6-8
Nutrition
- Calories: 420kcal
- Carbohydrate Content: 22g
- Fat Content: 12g
- Fiber Content: 9.5g
- Protein Content: 43g
- Saturated Fat Content: 4g
- Sugar Content: 9.5g
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