Chilli con Carne
By Good Food team · bbcgoodfood.com
1 hr 5 min
A slow-simmered beef and kidney bean chilli, built on sautéed onion, garlic and pepper, finished with tomato and spices.
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| prepChop 1 large onion into 5 mm dice | |||||||||
| prepHalve 1 red pepper lengthways, remove stalk and seeds, chop | |||||||||
| prepPeel and finely chop 2 garlic cloves | |||||||||
| 1 tbsp oil | Heat oil, medium heat, 1–2 min | Cook onion, stirring, 5 min until soft | Add garlic, pepper, chilli, paprika, cumin; stir 5 min | Brown beef, break up, 5 min until no pink | Pour in stock, tomatoes, marjoram, sugar, salt, pepper, tomato purée; stir | Simmer covered, 20 min, stir occasionally | Stir in beans, bring to boil, bubble 10 min uncovered | Taste and season, cover, rest 10 min | Serve with rice and soured cream |
| 1 large onion, diced | |||||||||
| 2 garlic cloves, finely chopped | |||||||||
| 1 red pepper, chopped | |||||||||
| 1 heaped tsp hot chilli powder (or 1 level tbsp mild) | |||||||||
| 1 tsp paprika | |||||||||
| 1 tsp ground cumin | |||||||||
| 500 g 2 oz lean minced beef | |||||||||
| 1 beef stock cube, crumbled into 300 ml hot water | |||||||||
| 400 g can chopped tomatoes | |||||||||
| ½ tsp dried marjoram | |||||||||
| 1 tsp sugar | |||||||||
| 2 tbsp tomato purée | |||||||||
| salt and pepper to taste | |||||||||
| 410 g can red kidney beans, drained and rinsed | |||||||||
| plain boiled long grain rice and soured cream to serve | |||||||||
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