Chilli con carne
An warming Autumnal classic that's great to feed a family or just as perfect to batch cook and freeze.
Yield: 6
Equipment
- 1 Large saucepan with lid
- 1 Sharp knife
- 1 Wooden spoon
- 1 garlic crusher
Materials
- 2 tbsp Rapeseed oil
- 1 large clove of garlic, crushed
- 1 onion, finely chopped red or white onion
- 1 red pepper cut into small pieces
- 1 tsp chilli powder adjust to suit your taste
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tin of chopped tomatoes
- 1 pound mince steak
- 1 tin red kidney beans
- 1 tin chickpeas optional or switch for another bean
- 1 tbsp tomato puree
Instructions
- Begin by preparing and measuring all the ingredients. It's essential to prepare ahead as you will need to have everything ready to cook right from the start.
- Gently heat the oil in a large saucepan then add the onion, pepper, garlic, a good pinch of salt and a some ground black pepper, and soften on a low heat for 10 minutes.
- Now add the spices and cook for a minute to release the flavour.
- Now turn the heat up and brown the minced steak - breaking the mince with your wooden spoon to prevent the chilli being lumpy.
- Add the tomato puree, combining thoroughly to cook the puree.
- Now add the chopped tomatoes. Rinse out the tin with some water so that it's half full and pour into the chilli.
- Turn up the heat to bring the chilli to a gentle simmer and put the lid on the pan. Simmer for 20 minutes, stirring occasionally and if it looks a little dry, add a splash of water.
- Prepare your sides ready to serve your deliciously, hot chilli. This could be rice, tortillas, chips, soured cream, coriander or simply on it's own in a bowl and a spoon.