Chilli 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
Heat the oil in a pan over medium heat for 1-2 minutes, until hot.
2
Add the onion and cook, stirring regularly, for about 5 minutes, or until soft and slightly translucent.
3
Add the red pepper, garlic, hot chilli powder, paprika and ground cumin. Stir well, then cook for 5 more minutes, stirring occasionally.
4
Turn up the heat, add the minced beef and break it up with a spoon. Cook until browned and most of the liquid has evaporated.
5
Dissolve the beef stock cube in 300ml hot water and add to the mince.
6
Mix in the chopped tomatoes, marjoram, sugar, salt, pepper and tomato purée. Simmer gently, then bring to the boil, stir well and cover. Reduce the heat and simmer gently for 20 minutes.
7
Start boiling the rice now so it's ready with the chilli.
8
Drain and rinse the red kidney beans in a sieve, then add to the chilli. Cover and bring back to the boil, then simmer uncovered for 10 more minutes. Add a little water if it looks too dry.
9
Turn off the heat and let the chilli stand for 10 minutes before serving.
10
Serve with the soured cream and boiled rice.