Chilli Con Carne

Everyone likes chilli - so versatile it can be added to a wide array of foods to make a lovely, warming meal on a cold autumn evening


Heat oil in large flameproof casserole pan to a medium heat (not too high so onions don't burn!)
Fry onions, celery and chillies until onions soften (approx 10 min)
Increase heat, add beef mince, and cook until browned, stirring constantly
Pour out excess fat (if any) into old container
Add chilli powder, ground cumin, and tomato puree. Mix well for a minute.
Add sugar, worcester sauce, oregano, stock and tomatoes. Stir well and bring to boil.
When boiling, lower heat to a gentle simmer and cook for approx 40 min until ready
If you wish to add kidney beans, stir them in 10 min before the end


Beef Mince 1 Kg
400g Tin Chopped Tomatoes 2
Onions, Peeled And Finely Chopped 2
Celery Sticks, Finely Chopped 3
Red Chillies, Seeded And Finely Chopped 2
Chilli Powder, To Taste 1-2 Tsp
Ground Cumin 1 Tsp
Tomato Puree 1 Tbsp
Soft Dark Brown Sugar 2 Tsp
Worcester Sauce 2 Tbsp
Dried Oregano 1 Tbsp
Beef Stock 300ml
Olive Oil 2 Tbsp

Hints 'n' Tips


Sol Beer 330ml

Mexico's Favourite Beer.