Chilli Con Carne

Another great one pot dish…

And another one that tastes better the day after.  I made this 2 years in a row for our annual Ardennes January trip and so far, nobody has come down with food poisoning = result.

It’s the only chilli I’ve ever made, our kitchen cupboard consists of a few tins of chilli flavoured beans that Colin continues to buy and never use (ok he used them once, I’ll be in trouble if I don’t admit that), but to be honest I don’t even know how to use them.

And this recipe is ridiculously easy to make – I have discovered that once you make the effort to buy all the fancy herbs and spices then it’s so easy to make tons of different dishes.

2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean beef mince – (I’ve just seen the Hairy Bikers use 1/2 mince 1/2 chopped beef to give it a ‘luxurious’ texture, might try that next time!!!)
250ml/9fl oz red wine
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2 x 400g can red kidney beans, rinsed and drained
1 large bunch coriander leaves, roughly chopped
wedges of lime, to serve

  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
  2. Pour in the red wine and boil for 2-3 minutes.
  3. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube.
  4. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
  5. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
  6. I usually serve with baked potatoes – easiest thing to do for a large group but you could also include with rice, guacamole, sour cream and a big green salad.
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