Fiery Beef Chilli Con Carne
2014-10-21
- 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.
Ingredients
- 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
Method
Step 1
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.
Step 2
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)
Step 3
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!
Step 4
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!
Average Member Rating
(5 / 5)
6 people rated this recipe
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posted by Debbie Aldous on October 21, 2014
Fresh chilli, chilli flakes AND chilli powder??! Phew, could be hot! Just how I like it…