Chilli Con Carne

You can not beat a homemade Chilli Con Carne! I love it with fluffy Rice, homemade Tortilla chips, lashings of Sour Cream and Coriander and sometimes even some cheese on top.

Chilli Con Carne is a crowd pleaser in our house which makes me VERY happy, although there are a couple of ‘bean dodgers’… this version is quite mild with just a slight kick to it, if you like it spicer up the Chilli powder amount to 1 teaspoon then add more at the end if you need to.

This makes enough for around 6 people, I usually have the leftovers for lunch the following day.

For 6 portions you will need:

• 500g Lean Beef Mince

• 1 large Onion diced

• 2 cloves Garlic minced

• 2 tins Chopped Tomatoes

• 2 tsp Smoked Paprika

• 1 tsp Ground Cumin

• 1/2 tsp Ground Coriander

• 1/2 tsp Chilli Powder

• 1/2 tsp Oregano

• 1 Beef Stock Cube

• 1 tin of Red Kidney Beans (I used Black Beans today as thats what I had in the cupboard to use up)

• 1 tsp Cocoa Powder

• Salt, Pepper and Oil

• Coriander and Lime for Garnish

• Basmati Rice, Tortillas, Sour Cream and grated Cheddar on the side

In a large pan with a little Oil, soften the Onion with a big pinch of Salt for around 10 minutes on a low heat.

Add the Beef Mince, Garlic, Spices and Oregano and cook for a few minutes browning off the Beef Mince and releasing all the flavours.

Add the Chopped Tomatoes, half fill both the tins with Water and add that too along with the Beef Stock cube.

SImmer for around an hour, on a low heat, stirring often.

Add the Beans and Cocoa Powder and simmer for another 15 minutes or so. In this time I cook the Rice and get any garnish ready, chop the Coriander and wedge the Lime and the Tortillas I chargrill on both sides and cut into triangles.

Serve with Sour Cream and Cheese.

Hope you enjoy!

L x