Cheeky Chilli Con Carne

By | March 5, 2015

Ingredients :

  • 500 gm Lean Minced Beef or 400 gm’s of Quorn Mince
  • 1 x 400 gm tin of chopped tomatoes
  • 300ml of Beef Stock or 300ml of Veg Stock with a couple of teaspoons of Marmite in it.
  • 1 heaped teaspoon of hot chilli powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • Some sunflower oil
  • 2 Tablespoons of Tomato Puree
  • 3 chopped fresh tomatoes or 3 chopped sundried tomatoes
  • 1 green chilli chopped (optional)
  • 1 large chopped onion
  • 2 cloves of garlic
  • 1 large chopped (diced) green or red pepper
  • 1 drained and rinsed tin of kidney beans
  • pinch of salt
  • dash of ground black pepper
  • teaspoon of sugar

Method :

  • Heat a large heavy based pan to a medium heat (with a lid) and add around a tablespoon of sunflower oil.
  • Throw in your chopped onion, pepper and garlic and fry gently until the onions are translucent.
  • Add your mince/Quorn and fry until it has browned.
  • add your 3 spices (cumin, paprika and chilli) and fresh chilli if you are using them and stir and cook for around 5-10 minutes.
  • Add the tomato puree and fresh or sundried tomato and stir well.
  • Add the tinned tomatoes and stock, stir and bring to the boil.
  • Reduce to a simmer, place the lid on and leave for 20 – 25 minutes checking to make sure it doesn’t stick.
  • after 20-25 minutes remove the lid and add the drained kidney beans.
  • Stir and simmer without the lid on for a further 15 – 25 minutes or until the sauce has reduced slightly (you be the judge).
  • Remove from the heat, bung the lid back on and stand for 10 minutes.
  • Serve with rice, baked potato or fresh bread or all three and chips.

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