About this recipe:This is a hearty and flavourful chilli con carne recipe with black beans, mince, chorizo, bacon and lovely spices. Serve with rice. You can use tinned beans to save on time, and you can also use kidney beans if desired.
500g dried pinto beans or black beans
3 garlic cloves, crushed
500g minced beef
225g chorizo (whole)
1 onion, chopped
2 green peppers, diced
2 red peppers, diced
300g bacon, diced
1 tablespoon paprika
3 tablespoons tomato puree
1 (400g) tin chopped tomatoes
salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1 beef stock cube
2 dried red chillies
300g white rice, cooked
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Bring a large saucepan filled with water to the boil, add the beans, return to the boil and remove from heat when it starts boiling again. Drain.
Put the beans back in a large saucepan filled with water, add the onion and garlic. Simmer over low heat for 45 minutes. Season with salt when cooked.
Peel the chorizo and chop in a food processor.
Slice the onions and cut the peppers into small cubes.
Add lard to a frying pan over medium heat, add the onions and peppers, then the bacon and cook for 3 minutes. Add the chorizo and cook for 2 minutes. Add the mince, break into pieces, then cook for 5 minutes or until well done.
Add the paprika to the mince and cook until well done. Stir in 3 large tablespoons of tomato puree and the tin of tomatoes. Season lightly with pepper and chillies, and add the cumin, oregano and thyme. Add a cube of beef stock and simmer for 20 minutes.
Add a little bit of water if you see that there is not enough sauce left. Stir in the cooked beans, try it and season according to your taste. Serve with white rice.