Garry's chilli con carne

    Garry's chilli con carne

    4saves
    1hr15min


    3 people made this

    About this recipe: Everyone who cooks has their own version of chilli. A family favourite, just hot enough for dad but not too hot for our 8 year old son. Bursting with flavour. I just have it in a bowl with hot pitta bread. Of course it's great with rice as well. This is my version, hope you love it as much as we do.

    Garry242 Renfrewshire, Scotland, UK

    Ingredients
    Serves: 4 

    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon olive oil
    • 1 medium onion, roughly chopped
    • 4 cloves garlic, crushed
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon paprika
    • 1 teaspoon cayenne pepper
    • 1 tablespoon ground cumin
    • 450g (1 lb) minced beef steak
    • 2 teaspoons dried oregano
    • 1 teaspoon salt
    • 1 tablespoon vinegar
    • 1 beef stock pot or stock cube
    • 200ml water
    • 1 small tin red kidney beans. drained and rinsed

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Puree the tomatoes in a food processor until smooth.
    2. Heat the oil in a large saucepan over a medium heat and gently fry the onions until just beginning to brown at the edges. Add the garlic and fry for about a minute more. Garlic burns easily, so don't take your eye off it.
    3. Add the pepper, paprika, cayenne and cumin. Stir into the onion and garlic and fry gently for a few seconds. Add the minced steak to the pan. Stir to break up the lumps and brown well.
    4. With the exception of the kidney beans, add all the remaining ingredients to the pan. Bring to a gentle simmer and leave uncovered to cook, stirring occasionally. After about 25 minutes the sauce will begin to thicken, add kidney beans at this point. Continue to cook for another 10 minutes or until the sauce is thick and rich. Spoon into warmed bowls and serve.

    Tip

    The reason I puree the tomatoes is that they take a while to break down into a sauce. Many a curry and chilli have been wasted by half cooked tomatoes in the sauce. This solves the problem. Tinned tomatoes can be bitter if not cooked through properly, it's not the taste I want in my chilli.

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