Chilli Con Carne
Everyone has their own wee special way for Chilli Con Carne, this is my version. It is full of flavour and easily adaptable for kids by some tricks I have employed to cater to the varying tastes on heat levels in our house.
I have played around with Chilli con Carne over the years, I have been known to add 90% cocoa dark chocolate to it! Serve with rice, tacos, tortilla wraps….it is so versatile! Best bit it is so quick to make!
1kg Mince Beef
2 x 400g Kidney Beans, drained
1 x 400g Chopped Tomatoes
1 tbsp Tomato Purée
1/2 Cinnamon Stick
1 tsp Cumin
1 tsp Dry Oregano
1 tsp or either Mild or Hot Chilli Powder
1/2 tsp Hot Paprika
1/4 Cayenne Pepper
1 Onion, finely chopped
1 Green or Red Pepper Finely chopped
1-2 Fresh Chilli’s chopped (optional)
300ml Beef Stock
Rape Seed Oil
In order to reduce the level of fat to as low as possible, I brown the mince first at quite a high heat. As it releases fat, I drain the majority out. Whilst some may argue that you loose flavour this way, I firstly don’t think this is the case here as it is packed with flavour.
Once browned, remove the mince.
Add a dash of oil and fry the onion gently for 5-7 mins until soft.
Add the pepper and fresh chilli if you are using it and fry for another couple of mins.
Put the mince back in and add the cumin, oregano, chilli powder, cayenne, hot paprika and cinnamon stick.
Stir and cook for a couple of mins.
Add the tomato purée, stir and cook for a minute.
Add the tin of tomatoes and stock and bring to the boil.
Turn down and cook gently for 1/2 hour.
Add the beans and cook for a further 15 mins.
Bingo bango! Tasty, healthy, lush!