Reasons to choose chilli con carne
This version of Chilli con Carne is incredibly simple to follow and uses very basic cooking techniques. The slow simmering process allows all the spices and beef juices to blend together perfectly. It works well served with fluffy rice, crusty bread or even over a baked potato. Most of the work happens in one pot, which means there is very little washing up to do afterwards.
How to get chilli con carne ready
Brown the meat: Heat the oil in a large saucepan over a medium heat. Add the chopped onion and cook until it becomes soft and translucent. Stir in the beef mince and cook it until the meat has browned all over. Use your spoon to break up any large chunks of mince as it cooks.
Add the spices: Stir in the crushed garlic and the diced red pepper to the pan. Add the chilli powder, cumin and smoked paprika then stir well to coat the meat. Cook these ingredients together for a few minutes to release the aromas. Make sure the heat is not too high so the spices do not burn.
Simmer the sauce: Pour in the chopped tomatoes and add the tomato purée along with the beef stock. Bring the liquid to a gentle boil and then turn the heat down to low. Let the mixture simmer for about twenty minutes until the sauce begins to thicken. Stir the pan occasionally to prevent anything from sticking to the bottom.
Finish with beans: Drain and rinse the kidney beans before adding them to the saucepan. Continue to cook the mixture for another ten minutes until the beans are hot and the sauce is rich. Season the Chilli con Carne with a little salt and pepper before serving. Serve the finished meal while it is piping hot with your favourite sides.
Important tips for chilli con carne
If you prefer a milder taste, you can remove the seeds from the fresh chillies or use less powder. Letting the Chilli con Carne rest for a few minutes after cooking helps the flavours develop even more. You can also add a small piece of dark chocolate at the end for a deeper and richer sauce. This meal actually tastes even better the next day after the spices have sat overnight.
If the sauce becomes too thick, simply add a splash of water or extra stock to reach your desired consistency. You can also swap the beef for turkey mince if you want a lighter alternative. Ensure the beans are fully heated through before you take the pan off the stove.
You might also enjoy
pot-roasted pork neck,
salmon and spinach quiche or
fish balls in curry sauce.
