Fiery Beef Chilli Con Carne2014-10-21
- Yield : Large Pan
- Servings : 6
- Prep Time : 30m
- Cook Time : 2:00 h
- Ready In : 2:30 h
A firm party favourite and one of the first things I learnt how to cook while in California living the life of a beach bum back in the day!
Serve with my Fast Flatbread or basmati boiled brown rice.
TIP: If you can it’s good to cook this dish the night before and allow the flavour to really come through. If you do this, just be-careful when you reheat – my advice is do it SLOWLY or you will catch and burn your chilli on the bottom of the pan.
- 500g Best Minced Beef - Or Substitute with Pork or Turkey mince for a healthier option)
- 1 x Large Onion Finely Chopped
- 4 x Cloves Fresh Garlic Crushed/Finely Chopped
- 1 x Red & 1 x Green Chilli Finely Chopped - Keep the seeds for extra heat!
- 1 x Heaped tsp Chilli Flakes - - Hot or Mild is up to you!
- 2 x Heaped tsp Cumin
- 2 x Heaped tsp Chilli Powder - Again, how hot or mild is up to you!
- 2 x Heaped tsp Smoked Paprika
- 2 x tbsp Tomato Puree
- 400g Tinned Chopped Tomatoes
- 400g Tinned Kidney Beans - Drained
- 200g Tinned Chickpeas
- 100ml Beef Stock
- 4-5 Pieces/Squares 70% Dark Chocolate
- 1 x tbsp Fresh Chopped Chives
- 8 x tbsp Sour Cream
- ½ Red Onion - Finely Chopped
- Lime Wedges
- About 4 tbsp Vegetable Oil
Place oil in your large pan and throw in the chopped chillies, garlic, chilli powder & cumin and slowly heat to release the flavours for a minute or so & then add the onions gently fry for 3 minutes until the onions have softened.
Now place in your mince, coat with the mixture and fry until brown over a medium heat. Use a wooden spoon to break up the mince to avoid getting lumps. (Take a bit of extra effort at this point to break all the mince up)
Next add the tinned tomatoes, puree, beef stock, paprika & chilli flakes - Slowly bring to boil then reduce heat, cover and simmer for at least an 90 minutes. Stirring occasionally making sure nothing catches on the bottom!
Now add the drained kidney beans, dark chocolate and chopped coriander and continue to simmer for about 20 minutes and the serve. Garnish each serving with a dollop of Sour Cream, a sprinkle of chives & red onion and a lime wedge.
Options: If you have any left over (doubtful) freeze it and use it next time you make nachos. Boom! Or serve as a topping on your burgers next time the BBQ’s out…Oooof!
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