Delicious and warming chilli con carne. This family favourite is sure to impress anyone who tries it! Serve with rice, atop a jacket potato, nachos or with a side of homemade cornbread.
I’m sharing another of my family favourite dinner recipes. Who doesn’t love a big, steaming bowlful of freshly homemade chilli con carne, it’s the ultimate Tex-Mex comfort! It’s 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 blend. I make this spice blend all the time and keep in a jar in my kitchen store cupboard ready for whenever I want to make a batch of chilli – my secret for authentic chilli flavour is adding lots of cumin. This chilli recipe always gets great reviews from anyone who has tried it and it’s the perfect cold weather food!
Spice Blend –
1 teaspoon cumin seeds
2 teaspoons ground cumin
1/2 teaspoon ground coriander/cilantro
Generous pinch of ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon garlic salt/powder
1 teaspoon mild chilli powder
2 tablespoons olive or vegetable oil
1 large white onion, diced
1 red bell pepper, chopped
400-450g (approx. 1lb) lean minced beef (I tend to go for 5% fat)
2 tablespoons 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
400g (14 ounce) can kidney beans, drained and rinsed
1. Sauté the chopped onion and red bell pepper until soft on a medium heat for 2-3 minutes. Season generously with salt and freshly ground black pepper. Add the minced beef and cook until browned and starting to colour – this will take about 10 minutes. Add the tomato purée, chopped chilli (if using), garlic and the spice mix. Cook for a further minute or two until fragrant.
2. Now add the chopped tomatoes and a small pinch of sugar. Add the stock and the lime juice, bring the pot 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 rice, atop a jacket potato, with nachos and your favourite dips or with cornbread.
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