Chilli con carne
A favourite with everyone, I think! This is just a really good, tried and tested chilli recipe, the perfect dish for enjoying with friends.
- 500g minced steak
- 1 large red onion, chopped
- 2 cloves garlic finely chopped
- 5 button mushrooms chopped
- 1 tin of red kidney beans drained and rinsed
- 1 tin of chopped tomatoes
- 3 red chillies de-seeded and finely chopped
- tomato puree
- 1 teaspoon of cayenne pepper
- 1 teaspoon of dried crushed chillies
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt & pepper
- Heat the oil in a large heavy based casserole or saucepan. Fry the onions and garlic until they are soft, but not brown, about 10 minutes on a gentle heat.
- Add the chopped chillies, dried chillies and cayenne pepper, stir into the onion and garlic and fry for a further 2 mins.
- Add the chopped mushrooms and continue to cook for another 6 minutes, stirring often.
- Add the minced steak evenly to the pan fry for 5-6 minutes without stirring until the meat begins to brown and cook through, adding a little more oil if you think it may burn the onion.
- Break up the mince and stir well with the onion and mushrooms. Mix in the dried oregano and cumin, salt and pepper. Continue cooking for another 5-6 minutes until the meat is evenly browned.
- Tip in the chopped tomatoes, kidney beans and tomato puree with a little water if the sauce is too thick. Bring to the boil, stirring well.
- Turn down the heat, cover and simmer for 1 hour.
- Taste for seasoning and adjust if necessary.
- Serve on top of a bowl of white basmati rice. Top with a spoonful of soured cream and a handful of grated cheddar.
Recipes
Tips for this recipe...
You can make your chilli as hot or not as you like, this recipe will make it fairly hot, just adjust the quantity of dried chillies you add to suit your taste.
