There’s nothing like a good chilli con carne, I personally love it with a kick but you can change the amount of chilli as you wish. The longer you leave it to cook, the richer the flavour. Making it the day before would be even better. I wanted to change this one so I added pinto beans and dark chocolate. The chocolate dulled down the spice so bear this in mind when adding the chilli.
500g minced beef
2 tbsp vegetable oil
3 garlic cloves
1 large onion
2 red chillies
1 red pepper
1 green pepper
400g kidney beans
300g pinto beans
Splash red wine
3 tbsp Worcestershire sauce
3 tsp ground cumin
2 tsp ground coriander
1 beef oxo cube
3 tsp tomato puree
1 tsp chilli powder
400g tinned chopped tomatoes
2 cubes good quality dark chocolate
Salt and pepper to season
Sour cream and fresh coriander to garnish
1. Finely chop the onion, garlic and chillies and slice the peppers.
2. Heat the oil in a large saucepan (preferably one with a lid). Add the onion and the garlic to the pan and soften, then add the minced beef and brown off.
3. When the beef is brown add the cumin, coriander, red chillies, chilli powder, tomato puree, red wine and Worcestershire sauce.
4. Crumble the oxo cube over the mixture and stir in.
5. Then add the chopped tomatoes and the peppers.
6. Cover and simmer for at least an hour (the longer the better).
7. In the last half an hour of cooking add the kidney and pinto beans and allow to simmer without the lid.
8. Add the chocolate cubes in the last 10 minutes of cooking.
Serve on a bed of rice and garnish with a dollop of sour cream and some fresh coriander leaves.
You can play around with this dish, customising it to your own taste by adding more of less of the ingredients. My version was medium spiciness.