Chilli con carne
Persons
5
Cook Time
1 hour, 15 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 3 tbsp olive oil
- 500g minced beef
- 3 garlic cloves, crushed
- 1 large onion
- 3 sticks celery
- 1 red pepper
- 1 x 400g can red kidney beans
- 2 x 400g cans chopped tomatoes
- 2 bay leaf
- 1 beef stock cube
For the sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- 1 tsp paprika powder
- 1/2 tsp cinnamon powder
- 1/2 tsp salt
- A bit of black chocolate (8 to 10g)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- a dusting of pepper
- 2 tsp chili powder or 2 tbsp Sriracha (optional)
Instructions
- 1. Peel and finely chop the onions, garlic, celery. For the red pepper, remove the seeds then roughly chop.
- 2. Add olive oil in a large, heavy saucepan and fry the garlic, the onion and then the celery until softened. Also add minced beef and saute with a wooden spoon.
- 3. Add the tomato tins, tomato paste and all sauce ingredients. Stir until combined. You can put chili at this moment if you want. Then add chopped red pepper. Bring to a simmer, cover with lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.
- 4. Add the kidney beans. Cook for a another 15 mins, uncovered. Season with salt and pepper, if needed.
- 5. Serve with steamed rice or bread fresh from the oven!
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