With Cinco de Mayo just a few days around the corner, I thought it would be fun to share one of my favourite dinner recipes. Who doesn’t LOVE a big steaming bowlful of freshly homemade Chilli con Carne with fluffy rice and chive sour cream AND cheesy nachos?! That certainly ticks all the boxes for me! It’s actually only recently that I’ve started to make my own Chilli con Carne completely from scratch and after several attempts, I’ve finally developed a great and fool-proof easy Chilli spice mix- so there’s NO need for shop-bought sauces or spice mixtures here, it all wholesome and fresh! This is just my take on a homemade Chilli, I think it tastes really great and makes the perfect dinner and it’s especially great for your Cinco de Mayo celebrations!
I’ve actually been meaning to share this recipe for ages now. But Cinco de Mayo brings the perfect time (and excuse) to cook this delicious and super tasty dish and indulge with lots of Mexican food! This dish is both easy to prepare, I have to be honest it does take a little while to bubble away and enrich the beautiful spicy flavour throughout, but it’s really worth it!
Ingredients- (Serves 4)
Spice Mix- (you can jar up this spice mix if you want to make it in advance)
1 tsp cumin seeds
2 tsp of ground cumin
1/2 tsp of ground coriander
Pinch of ground cinnamon
1 tsp of paprika
1/2 tsp of garlic salt
Pinch of chilli flakes
1 tbsp of olive oil
1 large white onion, peeled and finely chopped
1 red pepper, I used romano- deseeded and cut into small pieces
1 large green chilli, finely chopped
500g of lean minced beef meat- I go for 5% fat
3 cloves of garlic, finely minced
400g can of chopped tomatoes + a handful of fresh cherry tomatoes
Pinch of sugar
200ml of chicken stock
Juice of 1 lime
200g can of kidney beans
1. Sautee the chopped onion and red pepper until soft on a medium heat for about 2-3 minutes- season to your taste. Then add the minced beef, spices and chopped green chilli and break down into smaller pieces. Cook until browned- about 10 minutes. Then add the garlic and cook for another minute- this will stop the garlic burning and turning bitter.
2. Now add the chopped tomatoes and the cherry tomatoes and a small pinch of sugar. Then add the stock and the lime juice, bring the mixture up to the boil, then cover and simmer for an hour stirring occasionally. After an hour, remove the lid and continue to cook for another 30 minutes until glossy and all the stock has been absorbed. Finish by adding the beans and stir through fully.
3. Serve the chilli piping hot with fluffy rice and cheesy nachos- enjoy!
And also, the perfect dessert to follow this amazing dish would be my BAKED Churros…you can find the recipe by clicking here.