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mrshawkinshouse

Chilli Con Carne

Slow cook for 3 to 4 hours, perfect for cold winter evening.
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Prep Time 35 minutes
Cook Time 2 hours
Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

  • 750 g Minced beef
  • 2 med onions
  • 1 tbsp Olive oil for cooking, use as much as you need.
  • 2 tins Kidney beans
  • 1 tin Chopped tomatoes
  • 3 bulbs Garlic
  • Salt and pepper
  • 2 small carrots finely grated ( optional but good for bulking)
  • 1 carton Passata
  • 1 tbsp Red wine vinegar
  • 1 Beef stock I used an Oxo cube
  • 1 tbsp Sugar Sweeten as you prefer ie honey, brown sugar etc
  • 2 tbsp Tomato puree
  • 2 tbsp Homemade spice mix (or a chilli spice mix of your choice, read instructions for quantity) Recipe for my homemade chilli spice mix is linked below
  • Splash of water which you may or may not need to melt your stock pot and to loosen the mixture if needed.

Method
 

  1. Heat the oil in a large, heavy-based pan over a medium heat.
  2. Add the onions and cook until soft.
  3. Season the minced beef. Push the onions to one side, add the beef and break it up with a spoon. Cook until browned.
  4. Add the kidney beans, grated carrots, chopped tomatoes, passata, stock pot, red wine vinegar, sugar and chilli seasoning. Stir well.
  5. Pour in approximately ½ cup of boiling water. Add a little more only if needed. The sauce should be loose but not watery.
  6. Cover and simmer gently for at least 2 hours, stirring occasionally. Remove the lid near the end if the sauce needs to thicken.
  7. HINT: You can leave this on the stove cooking slowly for 3 to 4 hours if you want to deepen the flavour.
  8. Serve hot with rice, baked potatoes, sweet potato fries or tortilla chips.