Chilli Con Carne
Recipe by Rachel Allen from Rachel's Favourite Food
I don’t care how out of ‘fashion’ this is - I love it . Mind you it’s probably so out of fashion, it’s cool. However, I do think it is better with cubed meat rather than minced meat.
Serves 4 to 6
Ingredients
- 2 tablespoons Olive Oil
- 700 g Beef Minced or cubed
- 2 Onions chopped
- 5 Garlic Cloves crushed
- 2 tins Tomatoes
- 2 Green Peppers seeded and sliced
- 3 Chilli's
- 1-2 tsp of freshly ground Cumin
- 1 tin Kidney bean
- Salt
- 1 teaspoon Brown Sugar
- Coriander leaves, grated chees and Sour Cream for the end
Hot Chilli Sauce
- 5 Chilli's deseeded or leave for extra hot
- 1 large Onion chopped
- 1 red pepper chopped and deseeded
- 2 Garlic Cloves crushed
Method
- Heat the olive oil in a casserole, or saucepan.
- Cook the meat until it changes colour, add the onion and garlic and stir around for a minute.
- Add the tinned tomatoes, chopped chillies, peppers, and a good pinch of salt.
- Cover with a lid, bring to the boil and simmer for about 1 hour or until the meat is cooked (it should be nice and tender).
- By the end of cooking, the liquid should have reduced to a thick sauce; if it gets too dry though during cooking just add a little more water.
- You can also put this into an oven at 150c(300f).
- Finally, add the cumin, kidney beans (and a little of the bean liquid, if you like) and brown sugar.
- Simmer for a further 10 mins.
- Serve with rice,a spoonful of sour cream,some grated cheddar, maybe a taco and some coriander leaves sprinkled on top!
- Great too with tomato salsa and guacamole, and if some of your friends like a bit more heat , serve the Hot Chilli Sauce too !
Hot Chilli Sauce
- Whizz up all the ingredients in a food processor, add a good pinch of salt, and 1 tbsp of water.
Notes & Tips
* This, like so many other stews, gets even better the next day. It also freezes. * If you realise at the end of cooking that you have not put in enough chilli, just add a dash of Tabasco sauce.
