Chilli con carne
I’ve always found that, no matter how good the ingredients and method, Chilli always tastes better the day after you’ve made it. I’ve only used a little chilli seed in mine, but you could obviously add some extra – probably best to check with the guests first. Following the suggestion of Jenny, I’ve also tweaked my recipe to contain dark chocolate. You have to try it to belive how good it is!
- 1 large onion, diced
- 3 garlic cloves, finely chopped
- 400g lean beef mince
- 2 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp crushed chilli seeds
- ½ tsp cayenne pepper
- 1 tin tomatoes
- 1 tbsp tomato puree
- ½ glass of wine
- 1 tsp sugar
- 2 tsp dark chocolate
- 1 tbsp tomato ketchup
- 1 tin kidney beans, rinsed
- salt and pepper
Grab a large saucepan, or frying pan with a lid, and place it on a medium heat. Add a glug of olive oil and fry the onions until one or two pieces start to brown. Add the garlic and fry for another minute or so. Add the mince and, using a wooden spoon, break it apart and mix with the onions and garlic.
Once the mince is cooked, add all the herbs and spices and give it a good stir. Add the tomato puree, wine and tinned tomatoes, then fill the empty tin with water and pour it in. Add the sugar and bring it to the boil, then fit the lid, turn down the heat, and let it bubble for around an hour.
After an hour you can take the lid off and turn up the heat. Add the chocolate and ketchup, then allow the sauce to reduce for 15-20 minutes, or until the sauce is nice and thick. You may need to stir it often, to stop if from sticking. Finally, add the kidney beans, taste, and add any salt and pepper.
Serve with rice, and maybe keep some for another day. It’s great in baked potatoes, or made into wraps.
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