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

Method

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

Ingredients

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

Comments

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Great food for Bonfire night - thanks for sharing
I've always liked chilli, but never tried celery in it; will give that a go. Instead of cumin, I add cinnamon; variety being the spice of life...
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