Chilli Con Carne – A Mexican Spicy Classic Recipe
- Lean minced beef : 500 gm
- 2 medium onions, chopped
- Garlic cloves, peeled and ﬁnely chopped : 3
- Hot chilli powder : 1-2 tsp
- Ground cumin : 2 tsp
- Ground coriander : 2 tsp
- Plain ﬂour : 2 tbsp
- Red wine or extra stock : 150 ml
- Beef stock : 300 ml
- 400g can of chopped tomatoes
- Red kidney beans, drained and rinsed : 400 gm
- Tomato puree : 3 tbsp
- Caster sugar : 1 tsp
- Dried oregano : 1 tsp
- 1 bay leaf
- Sea salt
- Ground black pepper
Cook the beef and onions in a non-stick saucepan over a medium heat, for about 5 minutes. Break up the lumps in beef by stirring it well. Add the garlic, 1–2 teaspoons of chilli powder, cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the ﬂour and stir well.
Gently add the wine and then the stock, by stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.
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