Monday, June 23, 2014

Chilli Con Carne

Hearty and delicious, this one pot dish is a winter family treat.

Chilli Con Carne
Serves 4

You will need
500g lean beef mince
2 onions, chopped
5 ml garlic
2 green peppers, chopped (optional)
Vegetable oil
1 tsp chilli flakes (or more)
½ Tbsp paprika
4 sprigs thyme
Pinch dried origanum
1 tin chopped tomatoes
¼ cup tomato puree
1 cup beef stock
2 bayleaves
1 tin red kidney beans, drained
Salt and pepper to taste
Dash of sugar

Fresh coriander and jalapenos for serving.

How to make it
Heat the oil in a heavy based pot.
Fry onion till soft and translucent. Add mince and fry until nearly cooked.
Add the greenpeppers if you are using them.
Add garlic, fry for a minute or two.
Add chilli, paprika, thyme and origanum, sauté for about 2 minutes.
Add beefstock, chopped tomatoes, tomato puree and bayleaves.
Close lid and let it simmer for a good 30 minutes.
Season to taste with salt, pepper and sugar and simmer with the lid off until nice and thick.
Stir in red kidney beans and heat through.

You can serve it on rice, baked potatoes or crusty bread for supper with jalapenos and fresh coriander, or you can serve it for brunch on toasted English muffins, with a fried egg, sour cream and well matured cheddar.

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