Chilli Con Carne
We have tried and tested many chilli con carne recipes but this one is a firm favourite!
- Onion 1 large
- Garlic 2 large cloves, crushed
- Olive oil
- Good quality lean minced beef 500g
- Chipotle powder or paste 3 tsp
- Ground cumin 2 tsp
- Ground coriander 1 tsp
- Cayenne pepper 1/4 tsp
- Dried oregano 1/2 tsp
- Tomato purée 1 tbsp
- Chopped tomatoes 1 x 400g tin
- Red wine 250ml
- 70% dark chocolate 20g
- Semi-dried tomatoes 4, chopped
- Vegetable stock cube
- Kidney beans 2 x 400g tins
- Red pepper cut into chunks (optional)
Heat the oven to 180C/fan160C/gas4. Gently fry the onion and garlic in 1 tbsp of olive oil in a heavy based casserole. Turn up the heat and add the mince and fry until evenly browned and you have a light crust on the bottom of the pan. Add the chipotle, spices and dried oregano, then cook for 1 minute until the meat is well coated.
Add the purée, chopped tomatoes, wine, chocolate, semi-dried tomatoes, stock cube and kidney beans. (You can use less or no wine if you prefer, just use water instead, plus a small splash of vinegar or lemon juice.) Put in the oven with a lid on for at least 1 hour 30 minutes. Add the peppers (if using) for the last 30 minutes – you may need to add a touch of water at this stage as well.
Serve with rice, iceberg lettuce, avocado salsa (or guacamole), fresh coriander and a dash of Tabasco.
Recipe from: https://www.olivemagazine.com/recipes/family/best-ever-tex-mex-style-chilli-con-carne/