Recipe by cydon
This is a really simple and versatile chilli con carne recipe that I've perfected over an admittedly short period of time, but it seems to work pretty well. It's really easy to adapt to vegetarian tastes - use whatever kind of tinned beans you like, mixed bean salads are easy to find at supermarkets. I really recommend that variation with tortilla chips and sour cream. It can be spiced up by varying the chillis to your preference. I usually chop them finely and put them in at the start with the garlic as it smells good. My starting point for this was a recipe in a book called Just 1 Pot by Love Food, with no author specified. This recipe is very much a work in progress so feedback would be very appreciated =)
- 500 g fresh beef mince
- 1 tablespoon oil (of your preference)
- 1 large onion, chopped into good chunks
- 4 garlic cloves, chopped very finely
- 2 red chilies, chopped very finely and deseeded
- 1 tablespoon tomato puree
- 1 (400 g) canof chopped plum tomatoes
- 1 (225 g) can kidney beans, drained and rinsed
- 400 ml vegetable stock
- 1 large bell pepper, diced and deseeded (I recommend red or yellow)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 pinch nutmeg (optional)
- salt and pepper, to taste
Directions See How It's Made
- Heat the oil in a large, deep frying pan. I use a wok, to feel exotic. Cook the garlic, onion and chillis until your kitchen smells wonderful. I prefer to keep the onion fairly crisp. The less oil you use the better but a tablespoon is a good guideline.
- Add the beef mince and fry until browned, then drain off as much oil as you can.
- Add the stock, tomato purée and tomatoes and mix well.
- Add the kidney beans, paprika, cumin and coriander and season well. If you like your bell pepper nice and soft, add it here.
- Simmer, stirring occasionally, for as long as you have. Time suits this recipe well but if you only have five minutes, so be it. Halfway through the simmering time, add the bell pepper if you haven't already. Now is also a good time to get rice cooking.
- Add a pinch of nutmeg if you like, I find it gives it a subtle undertone, but it's down to personal taste. More black pepper works well at this point too. Taste it, add more cumin and possibly chilli powder if it suits your taste.
- Serve with rice, tortillas or tortilla chips as you prefer. Goes great with sour cream.