This chilli recipe is for chilli con carne, sometimes called chilli concarne. This chilli con carne recipe is nice served with fluffy plain white rice and an accompaniment of avocado salsa, extra soured cream and tortilla chips.
Ingredients – Serves 2
- 300g lean minced beef
- 50g onions
- 30g red pepper
- 2 red chillies
- 1 garlic clove
- 200g canned chopped tomatoes
- 100g canned red kidney beans
- ½ tablespoon tomato purée
- Approx. 125ml beef stock
- 1 teaspoon sugar
- Vegetable oil, to shallow fry
- Sea salt / pepper
- A few coriander leaves, for garnish
- Plain boiled rice, as an accompaniment
- Jalapeno peppers, as an accompaniment
- Tortilla crisps, as an accompaniment
- Avocado salsa, as an accompaniment
- Soured cream, as an accompaniment
Getting everything ready
- Make the beef stock.
- Peel the onion and cut into small dice.
- Cut the pepper into half, remove the seeds and cut into small dice.
- Cut the red chillis in half lengthways, remove the seeds and cut into fine dice.
- Peel and crush the garlic clove.
- Open the can of kidney beans. Drain into a strainer and rinse well under cold running water. Allow to drain.
- Open the can of chopped tomatoes and pour into a clean bowl.
- Make the avocado salsa, cover and keep in the fridge until required.
- Pour the stock into a saucepan and bring to a gentle simmer on the hob.
- Heat a little oil in a heavy-based saucepan over a medium heat, add the crushed garlic clove and diced onions and sweat for a few minutes until the onion is soft.
- Add the lean minced beef and continue to cook until the beef begins to colour, stirring from time to time.
- Next, add the diced pepper and chillis and continue to cook for a further few minutes.
- Remove from the heat and stir in the tomato purée. Mix well and return the pan to the heat.
- Add the chopped tomatoes and sugar and mix well. Slowly add the stock until you have a nice smooth consistency. Season to taste.
- Turn the heat down to a simmer, place on a lid and simmer for about 45 minutes, stirring occasionally and skimming if necessary.
- Stir in the kidney beans, replace the lid and simmer the chilli con carne for a further 45 minutes.
- Before serving the chilli con carne, check the consistency and seasoning.
- Ladle the chilli con carne into warmed bowls and spoon over some soured cream and garnish with a few coriander leaves.
Chilli con carne – hints and tips
This chilli con carne is nice served with fluffy plain white rice and an accompaniment of avocado salsa, extra soured cream, tortilla chips and, if you would like to add extra heat, jalapeno peppers.
Some would argue that this dish is even better if made the day before, allowed to cool and stored in the fridge overnight – ensure that it is piping hot when you reheat it.
Don’t forget, a small dish of chilli makes an excellent filling for jacket potatoes.
Cooking tips for main course recipes
Main course recipes come in all shapes and sizes to suit different tastes and appetites. Click here for some great suggestions for cooking tips for mains recipes.