Chilli Con Carne is one of my favourites and there’s nothing better than comfort food. When I don’t feel like being creative or am a little tired, I happily revert back to this tried and tested recipe.
Reg (my husband) loves spicy food but I don’t, so I often add a little extra chopped chilli to his portion of Chilli Con Carne, when I’m serving. Also because I love veggies and I can’t help myself, I tend to add whatever stragglers I find in my fridge, like the odd carrot or celery stick – even some string beans have been known to land in the pot. So here it is… feel free to add more chilli depending on how strong you like it.
Ingredients:
Serves 4
- 500g extra lean mince meat
- 1 large onion, finely chopped
- 1 tsp garlic, crushed
- 2 Tbsp canola oil
- 2 carrots, sliced into rounds
- 1 celery stick, sliced
- 1 x 400g tin of kidney beans, drained
- 1 x 400g tin of chopped tomatoes
- 1 tsp chilli powder
- 1 tsp cumin
- 2Tbsp tomato paste
- 1 tsp dried origanum
- ½ tsp sugar
- 250ml vegetable stock
- 125ml red wine
- Salt and pepper to taste
- Chopped fresh coriander to garnish
- Cooked rice to serve alongside
Instructions:
- In a large pot, brown the mince meat in the oil.
- Once it’s almost browned, add the chopped onions and cook until the onions are softened, but not browned.
- Add in the chilli powder, cumin, dried origanum and tomato paste and stir through.
- Then add the carrots and celery sticks and give another stir.
- Pour in the chopped tomatoes and the kidney beans and stir together ensuring all the ingredients are well mixed.
- Pour in the vegetable stock, red wine and sugar and stir through.
- Season with salt and pepper.
- Allow to simmer for approximately 35 – 40 minutes stirring occasionally.
- Whilst the meat is simmering, prepare the rice to serve alongside the mince.
- Garnish with some fresh coriander and enjoy.
