Today I’m sharing another of my family favourite dinner recipes. Who doesn’t love a big steaming bowlful of freshly homemade chilli con carne with fluffy rice? It’s the ultimate comfort and packed with aromatic flavour. 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 developed a great chilli spice mix. I make this spice mix all the time and keep in in a jar in my kitchen store cupboard ready for whenever I want to make a batch of chilli. This chilli recipe always gets great reviews from anyone who has tried it!
Spice Mix –
1 teaspoon cumin seeds
2 teaspoons ground cumin
1/2 teaspoon ground coriander/cilantro
Pinch of ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon garlic salt/powder
Pinch of chilli flakes or ground chilli
2 tablespoons olive oil
1 large white onion, diced
1 red bell pepper, chopped
500g/1lb lean minced beef
1 tablespoon tomato puree
1 green or red chilli, deseeded and finely chopped (optional)
2 cloves of garlic, minced
400g (14 ounce) can chopped tomatoes
Pinch of sugar
200ml beef stock
Juice of 1 lime
395g can kidney beans (mine came in a chilli sauce which adds extra flavour and richness)
1. Sauté the chopped onion and red bell pepper until soft on a medium heat for 2-3 minutes. Season generously. Add the minced beef and cook until browned and starting to colour for about 10 minutes. Add the tomato puree, chopped chilli (if using), garlic and the spice mix. Cook for a further minute until fragrant.
2. Now add the chopped tomatoes and a small pinch of sugar. Then add the stock and the lime juice. Bring up to the boil and 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 until they’re heated through.
3. Serve the chilli piping hot with fluffy rice, on a jacket potato or with nachos and your favourite dips.
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