About this recipe:I often make a pan of chilli con carne, especially when it's cold out. You can of course refine the chlili according to your own tastes or use other spices. I serve usually only with bread and a mixed salad, though you can serve over white rice or a jacket potato.
1 green chilli
1 red chilli
2 tablespoons oil, divided
800g beef mince
1 onion, finely chopped
4 garlic cloves, finely chopped
1 green pepper, diced
1 red pepper, diced
2 (400g) tins whole plum tomatoes
salt and black pepper to taste
500ml beef stock
400g tin red kidney beans, drained
425g sweetcorn kernels (optional)
1 bunch parsley, finely chopped
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Method Prep:10min › Cook:40min › Extra time:50min › Ready in:1hr40min
Wash the chillies, halve lengthways, remove seeds and stem and chop finely.
Heat 1 tablespoon oil in a large saucepan, add the mince and break apart with a wooden spoon. Add onion and garlic and cook everything on low heat.
Heat 1 tablespoon oil in a frying pan and fry the peppers and chillies over medium heat. Then add the tomatoes and season with some chilli powder, salt and pepper.
Add the peppers to the mince and cook for five minutes over a medium heat. Then add the beef stock, bring to the boil, reduce heat and simmer for 15 minutes. Finally, add the beans and sweetcorn to the pan and heat well.
Great recipe everything you need however when cooking the hamburger/mince drain off the excess water BEFORE you add the onions and garlic or your flavour will go down the drain. A pinch of sugar will give that extra zing along with garlic buttered toast of course. I use lean mince and include chopped celery with the onions - 12 Dec 2012