Chilli Con Carne

Serves: 4

Time: 70 - 80 mins

Ingredients

• 500g beef mince 

• 2 onions diced 

• 2 carrots diced 

• 2 peppers diced 

• 2 cloves garlic crushed 

• 1 chilli chopped 

• 2 tsp smoked paprika 

• 2 tsp cumin 

• 1 tsp chilli powder 

• 2 tsp dried thyme 

• 1 tsp cinnamon 

• 1 Tbs tomato purée 

• 1 tin kidney beans 

• 1 x 400g tin chopped tomatoes 

• 400ml beef stock (or 2 beef stock cube and 400ml water)

• 2 tsp soft brown / muscavado sugar 

• 1 tsp red wine vinegar 

• Bunch coriander chopped 

• Lime wedges

• Sour cream or yoghurt to serve

Method

1. Heat a splash of oil in a large frying pan or casserole over a high heat 

2. Fry the mine for around 5 minutes until brown and caramelised 

3. Remove from the pan 

4. Turn the heat to medium, add a splash more oil

5. Add then add the the onion, peppers, carrots, garlic and chilli, season with salt and pepper and try for around 10 minutes until nice and soft - 

6. Add mince back to the pan along with the the spices, thyme and tomato purée. Cook for 2 minutes stirring all the time 

7. Add the kidney beans with half of the liquid from the tin, the chopped tomatoes, sugar, vinegar and stock, cover loosely and simmer for 60 minutes until nice and thick - stir now and again. 

8. When the sauce is thick , check the seasoning. Add a touch of sugar if you like a sweeter sauce 

9. Stir in the coriander 

10. Serve with a squeeze of lime, yoghurt or sour cream  

11. Perfect with wedges, rice or jacket spuds 

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