Everyone loves a Chilli Con Carne (or Chili in America) , this has to be one of my favourite meals.
I don’t know if it’s just because it would be what I craved after too many drinks the night before, or I just love the spice and heat of it. I often add some chips (fries) as a side dish to make it really go down well, with a pint of beer!
This is super easy to make and can be made in advance and put in the slow cooker, or frozen and used when you need it. This suits every man, add extra heat to really feel manly, or dose it down if giving to kids as well!!
Information:
- Serves 3
- Prep time
- 20 minutes
- Cooking time
- 1 hour (longer if putting in the slow cooker)
- Calories
- 302 per serving
Ingredients:
- 500g lean minced beef (750g if making for the family 4-5 people)
- 2 medium onions, chopped
- Red Pepper chopped
- 2-3 garlic cloves, peeled and finely chopped
- 2 red chillis (reduce this to one, or a tsp chilli powder if you cant handle it!)
- 2 tsp ground cumin
- 2 tbsp plain flour
- 3 tbsp tomato purée
- 300ml beef stock
- 400g can of chopped tomatoes (sometimes I add two to bulk it out)
- 400g can of red kidney beans, drained and rinsed
- 1 tsp caster sugar
- 1 tsp dried oregano
- salt
- freshly ground black pepper
Method:
- Cook the onions and beef together in a pan for 5-8 minutes on a medium heat. Make sure you break up the beef so it isn’t lumpy, I usually use a fork for this.
- Add the garlic, pepper, chopped chilli and cumin, cooking for 2-3 more minutes stirring it in.
- Sprinkle over the flour and add the tomato puree. Stir this in and then add the stock.
- Stir it all together and then add in the chopped tomatoes, kidney beans, sugar and oregano. Season all with a pinch of salt and some freshly ground pepper.
- Bring this to the boil, and then reduce the heat to a simmer on the hob. Let this simmer for 45 minutes until tender and tastes exquisite! Alternatively place the chilli into a slow cooker and allow to simmer for a few hours.
Enjoy the heat!! Remember to cook well and boss your kitchen.
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Great recipe we would call this “chili” but who cares what you call it the taste is what counts! This has all the ingredients for big flavor. I’ll try this on the family soon. I love to cook as well and post recipes on our blog, FB and twitter. Thanks for following us.
Thanks for the comment, it’s always a family favourite just minus a couple of chilli’s for the kids (chili’s!!)