Chilli Con Carne

Fri, 1 February 2019

Ingredients

•        15 tortilla cups

•        2 tbsp olive oil

•        1 onion, chopped

•        1 red pepper, deseeded and chopped

•        3 garlic cloves, crushed

•        450g lean beef mince

•        1 glass red wine

•        1 can chopped tomatoes

•        2 tbsp tomato puree

•        1 red chilli thinly sliced, or 1 tsp dried chilli flakes

•        1 tsp ground cumin

•        1/2 tsp ground cinnamon

•        Good shake of Worcestershire sauce

•        1 beef stock pot

•        1 400g can kidney beans, rinsed and drained

•        1-2 squares dark chocolate

•        1 large bunch coriander leaves, roughly chopped

•        Salt and freshly ground black pepper

Spiced butter

·         100 g butter

·         1 tsp chilli powder

·         1 tsp tomato ketchup

·         1/2 tsp marmite

·         1/2 tsp Worcestershire sauce

Method

•        In a small pan heat all the ingredients.

•        Pour into a bowl and allow to cool. Store in the fridge until needed.

Sides

•        wedges of lime

•        Avocado

•        Sour cream

•        Salsa

•        Grated cheese

Method

1. Heat the oil in a large, heavy-based saucepan and fry the onion for 5

mins until softened, add the pepper for 4 mins, then add the garlic for 1

min. Increase the heat, add the mince, cooking quickly until browned

and breaking down any chunks of meat with a wooden spoon.

2. Add the fresh chilli or chilli flakes, cumin, cinnamon, and

Worcestershire sauce and then add the stock pot. Pour in the red wine

and boil for 2–3 minutes.

3. Stir in the tinned tomatoes and tomato purée, Season well with salt and

freshly ground black pepper. Bring to a simmer, cover with a lid and

cook over a gentle heat for about 50 minutes to 1 hour, stirring

occasionally until the mixture is rich and thickened.

4. Add the kidney beans and cook for a further 10 minutes, stir through the

chocolate before adding any extra seasoning if necessary.

5. Stir in 1 tbsp of spiced butter for mild-medium heat (or more if you like it

hotter).

6. Serve in tortilla cups guacamole, sour cream, salsa, cheese, crispy

Lettuce and wedges of lime.