How To Make Chilli Con Carne
This hearty and flavorful chili con carne recipe is sure to warm your soul on a chilly day. Packed full of fragrant spices, tender beef mince, kidney beans, and a hint of chocolate, this dish is a comforting and satisfying meal perfect for any occasion. Follow the simple steps to create a bowl of deliciousness that will have everyone asking for seconds!
— Constant Cookbook
Ingredients
- 1 large red onion
- 2 tbsp olive oil
- 1 carrot
- 2 garlic
- 1 tsp chilli powder
- ¾ tsp smoked sweet paprika
- ½ tsp dried oregano
- 500g/1lb 2oz best-quality beef mince
- 2 tbsp tomato purée
- 1 x 400g/14oz tin kidney beans
- 1 red or green pepper
- 1 x 400g/14oz tin best-quality chopped tomatoes
- 500-750ml/18-22fl oz beef stock
- sea salt and black pepper
- 2 squares 70% dark chocolate
- small bunch coriander
- cooked rice
- , roughly chopped fresh coriander
- soured cream
Instructions
- Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 2-3 minutes.
- Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces. Stir in the tomato purée and cook for two minutes.
- Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat. Stir everything round, scraping the bottom of the pan with a wooden spoon to unstick any bits from the bottom, and season with salt and pepper.
- Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock.
- Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary.
- Serve with rice and garnish the chilli with coriander and soured cream.
Prep Time
PT30M
Yield
Serves 4-6
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