A big pot of chilli con carne

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I think the key to a good chilli is time. It’s very quick to put together but does need about an hour on the hob. It’s something I’ll often cook for tomorrow’s tea at the same time as something quick for tonight’s. I think red kidney beans are the work of satan – but if you like them, feel free to add them in for the last 15 minutes or so.

You can use beef mince or casserole/stewing beef for this – the later makes a really hearty chilli stew which is good for tacos or fajita wraps.

So, fry the mince until browned. Remove to a dish and fry an onion and a roughly chopped red pepper and chilli in the juices from the meat along with two cloves of garlic. Once the onion is on its way return the meat to the pan and it’s time to add some spices.

For a 500g pack of mince, I use a good two teaspoons of cumin, about five of paprika and one of turmeric. If you like it hot, add some chilli powder and a pinch of cayenne too. Let this cook for a few minutes before adding a tin of tomatoes a few squirts of tomato puree and enough beef stock to generously cover the meat. Get this up to the boil then back to barely simmering and cook for about an hour. Check it regularly to make sure it doesn’t go too dry or stick to the pan.

You should end up with a thick, spicy, unctuous sauce which is great with rice and a little sour cream on the side. It keeps very well and I think is often better a day or two after being made. Great to make a batch on the weekend and keep it portioned up in the freezer too for a really quick tea.

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Categories: Beef, Pasta and rice, Student, Uncategorized, Weekend, Winter


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