Hot chilli con carneThis hearty recipe will go down a treat for a casual get-together with friends and family. It can be as hot as you like by adding more chilli. Serve it with fluffy white rice and some cooling sour cream

Chilli-Con-Carne
Preparation time:
15 minutes
Cooking time: About 50 minutes to 1 hour

 

Ingredients:
1 tbsp oil
1 large onion, chopped
1 red pepper, chopped
2 garlic cloves, finely sliced
1 tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Ask Ken for 500g lean minced beef
1 beef stock cube
300ml hot water
1 x 400g can chopped tomatoes
2 tbsp tomato purée
1 x 410g can red kidney beans in water
Salt and freshly ground black pepper

 

Method:
1. Chop the onion (see our video in tips and tricks) and red pepper. Finely slice the garlic.

2. Heat the oil until hot. Add the onions and cook until soft and slightly translucent. Add the garlic, red pepper, chilli powder, paprika, ground cumin and ground coriander. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

3. Turn the heat up a bit, add the mince to the pan, breaking it up with your spoon. The mix should sizzle a bit when you add the mince. Keep stirring for at least 5 minutes. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

4. Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Stir in the chopped tomatoes, tomato purée and season well.

5. Bring to the boil, give it a good stir, then put a lid on the pan. Turn the heat down, until it is gently bubbling and leave it for 20 minutes. Check occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan. After simmering gently, the mince mixture should look thick, moist and juicy.

6. Drain, rinse and stir in the the red kidney beans.

7. Bring to the boil again and gently bubble without the lid for about another 20 minutes, adding a little more water if it looks too dry. Taste and season if necessary.

8. Turn off the heat, cover with a lid and leave your chilli to stand for 10 minutes. This allows the flavours to build. Serve with plain boiled long grain rice.