Chilli con Carne

As we are heading into winter I am busy going through my winter recipe book in preparation. I love winter dishes! The warmth and decadence of stews and hearty soups. So many great ideas and recipes to choose from. Chilli con carne, however, is an all-seasons dish for me! In summer I serve it with summer veggies, cabbage or crusty bread and in winter I almost always serve it alongside rice or mashed potato. I never fail to make a garlic guacamole to go with it and to top it all off – always some freshly baked crusty bread!! What a treat!! Any leftovers can be gulped up the next day with either a pasta and some parmesan or with a baked potato or simply served on butter toast with some grated cheddar cheese.

Ingredients (serves 4)
Olive oil
500g Beef mince
1 Shallot onion, finely chopped
3 Garlic cloves, chopped
1 1/2 Tbs Tomato paste
1 Can chopped tomato
1/2 Red pepper, cubed
1/4 Tsp Cayenne pepper (optional)
1/4 Tsp Red chilli flakes (optional)
1/2 Tsp Marjoram
1 Tsp Ground cumin
2 Tbs Brown sugar
2 Tsp Paprika
1/4 C Red wine
200ml Beef stock
1 Can red kidney beans
Salt
Black pepper
Sour cream to serve
Fresh coriander, leaves only (garnish)

How to do it
In a medium skillet, heat olive oil and fry onions & garlic for about 2 minutes, on medium heat. Add the tomato paste, red pepper, cayenne pepper, chilli flakes, paprika & cumin and stir through. Cook for 5 minutes. Add the beef mince and brown. Add the beef stock, red wine, canned tomato, marjoram & brown sugar and stir through.
Bring to the boil, turn down the heat to a gentle simmer, place the lid on and leave for 20 minutes, stirring occasionally. Drain & rinse the kidney beans and stir it through the sauce. Allow the mixture to gently simmer without the lid for about 10 minutes. Now add the seasoning of salt & pepper.
Serve with your choice of starch or veggies and a dollop of sour cream or guacamole and top with fresh coriander.

From my kitchen to yours, with love x

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