Wednesday, 15 August 2012

Chilli Con Carne

Sunday night was the first opportunity I've had in a little while to cook a meal. And, I decided on Chilli. It's easy to make, and it's some comforting. 

This recipe is for quite a lot of chilli. You can easily half the recipe, and it works just as well.

Ingredients

3 tbsp olive oil
2 small onions, chopped
3 garlic cloves, crushed
1 kg beef mince (not the lean stuff, the fatty stuff)
300 ml red wine
2 x 400g cans of diced tomatoes
3 tbsp tomato paste
3 tbsp ground chilli 
1 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick
1 tbsp Worcestershire sauce
1 beef stock cube
salt and pepper 
2 x 400g can of red kidney beans, drained and rinsed



Method

Heat the oil in a heavy based pan, and fry the onion and garlic until softened. Increase the heat and add the beef, cook quickly, stirring until the meat is browned.

Reduce the heat and add the wine, tomatoes, tomato paste, chilli, cumin, coriander, cinnamon, Worcestershire sauce and stock cube. Season well with salt and pepper. Bring to a simmer, clamp on a lid and cook over a gentle heat for at least an hour, stirring every now and again. The mixture should be all rich and thick after an hour. 

Add the kidney beans and cook for a further 10 minutes, uncovered. Serve with rice, or potatoes, or corn chips or tortillas. It's also pretty rad topped with home made guacamole,  and sour cream. 




See, super duper easy chilli. And it's soooo tasty.

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