Chilli con Carne
1 hr 5 min
A slow-simmered beef and kidney bean chilli, built on sautéed aromatics and spices, finished with tomatoes and a 30-minute gentle bubble.
| prepChop 1 large onion into 5 mm dice | ||||||||
| prepHalve 1 red pepper lengthways, remove stalk and seeds, then chop | ||||||||
| prepPeel and finely chop 2 garlic cloves | ||||||||
| 1 large onion, diced | Heat oil, cook onion until soft, 5 min | Add garlic, pepper & spices, cook 5 min | Brown minced beef, 5 min until no pink | Pour in stock & tomatoes, add marjoram, sugar, salt, pepper & tomato purée | Simmer covered 20 min, stir occasionally | Stir in beans, simmer uncovered 10 min | Taste & season, cover & rest 10 min | Serve with rice & soured cream |
| 1 red pepper, chopped | ||||||||
| 2 garlic cloves, finely chopped | ||||||||
| 15 ml oil | ||||||||
| 1 heaped tsp hot chilli powder (or 1 level tbsp mild) | ||||||||
| 5 g paprika | ||||||||
| 5 g ground cumin | ||||||||
| 500 g 2 oz lean minced beef | ||||||||
| 1 beef stock cube, crumbled into 300 ml hot water | ||||||||
| 400 g can chopped tomatoes | ||||||||
| 2.5 g dried marjoram | ||||||||
| 5 g sugar (or 1 thumbnail-sized piece dark chocolate) | ||||||||
| 30 g tomato purée | ||||||||
| 410 g can red kidney beans, drained and rinsed | ||||||||
| plain boiled long grain rice, to serve | ||||||||
| soured cream, to serve | ||||||||
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