Chilli Con Carne
This is a recipe for a rich smokey chilli con carne. This dish is so versatile it can be served with plain rice, on a jacket potato, in a pitta bread, or on top of nachos – however you choose to serve it though, be sure not to forget the essential condiments, grated cheese, sour cream, guacamole, salsa, freshly chopped coriander and most importantly an ice cold beer. This recipe is great for feeding a crowd and it freezes well, so don’t worry about leftovers – all the more for you.
Servings Prep Time
6-8people 20minutes
Cook Time
1hour
Servings Prep Time
6-8people 20minutes
Cook Time
1hour
Ingredients
Instructions
  1. Heat the olive oil in a heavy based saucepan, add the mince and cook until browned.
  2. Remove the mince from the pan and set aside, leaving a little oil in the pan, then add the onion and cook over a medium heat for 5 minutes, or until translucent.
  3. Add the garlic, mushrooms, carrot, red pepper and then return the mince to the pan and cook for a further 5 minutes.
  4. Add the oregano and spices, chopped tomatoes and water. Stir well to combine and bring to a boil then immediately reduce the heat to a simmer.
  5. Cook on a medium to low heat for one hour. The chilli will thicken and become rich. Season to taste with the salt and pepper.
  6. 10 minutes before the chilli is cooked, add the kidney beans and freshly chopped coriander.
  7. Serve either straight away, or after sitting for up to 20 minutes (I prefer it when it’s not piping hot).