sizzleChilli Con Carne
1 hour 25 minutesServes 4
A delicious and classic dish that is perfect for warming up on a cold day, featuring a flavourful blend of ground beef, kidney beans, tomatoes, and spices, such as cumin and paprika.
- Ingredients
- Steps
Ingredients
1
large onion, diced
1
red pepper, diced
2
garlic cloves, crushed
1 tbsp
oil
1 heaped tsp
hot chilli powder
1 tsp
paprika
1 tsp
ground cumin
1 pinch
salt
1 pinch
pepper
500 g
lean minced beef
1
beef stock cube
400 g
can of chopped tomatoes
0.5 tsp
dried marjoram
1 tsp
sugar
2 tbsp
tomato purée
410 g
can of red kidney beans
200 g
plain long grain rice
150 ml
soured cream
300 ml
hot water
Steps
1
Place your pan on the stove over medium heat. Pour oil into the pan and allow it to heat up for 1-2 minutes until it becomes hot.
2
Add the onion to the pan and cook, stirring regularly, for approximately 5 minutes, or until the onion becomes tender, soft, and slightly see-through.
3
Add the red pepper, garlic, hot chilli powder, paprika, and ground cumin. After giving it a thorough stir, allow it to cook for an additional 5 minutes while occasionally stirring.
4
Increase the heat, then place the minced beef into the pan and crumble it using a spoon or spatula. Cook until brown and most of the liquid has evaporated.
5
Dissolve one beef stock cube in 300ml of hot water, then add it to the pan along with the mince mixture.
6
Add chopped tomatoes, marjoram, sugar, salt, pepper, and the tomato purée and mix the sauce thoroughly. Gently simmer the mixture, then bring it to a boil, stirring well before covering it with a lid. Reduce the heat and let it gently bubble for 20 minutes.
7
Start boiling the rice now so that it is cooked for when the chilli is ready to serve.
8
Use a sieve to drain and rinse the red kidney beans, then add them to the chilli. Cover, and bring the mixture to a boil once more and let it gently cook without the lid for an additional 10 minutes. If the mixture appears too dry, you can add a small amount of water.
9
Turn off the heat, and let your chili stand for 10 minutes before serving, as this will give the flavors a chance to mix together.
10
Accompany it with sour cream and the boiled rice.