About this recipe:This is truly a tasty con carne and is best made the day before. I try to use fresh chillies and only add small amounts of chilli powder if the chillies aren't hot enough. A mixture of both pork and beef or lamb gives this chilli a want-more factor.
8 fresh hottish chillies, seeded and sliced lengthways
340g (3/4 lb) pork mince
340g (3/4 lb) beef or lamb mince
1 (400g) tin chopped tomatoes
1 tablespoon tomato puree
300ml (1/2 pt) beef or chicken stock
240g kidney beans (drained weight)
salt and pepper, to taste
chilli powder, to taste (optional)
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Method Prep:25min › Cook:35min › Ready in:1hr
In a small bowl, mix the oregano, cumin, coriander and paprika with water to form a runny paste; this will thicken. Leave to one side
Warm the oil in a frying pan over a low heat then add the leek, garlic and chilli, ensuring that the garlic does not burn, until the leek is soft, about 6 minutes. Add the mince and continue to cook, breaking apart with a wooden spoon until browned, about 8 minutes.
Turn up the heat slightly and add the tinned tomatoes and tomato puree and cook for 3 minutes. Add the stock, stir in the spice mixture and continue to cook for 20 minutes.
Add the kidney beans and continue to cook until the liquid has reduced to leave a glaze on the back of a wooden spoon. Season to taste, taste test and add some chilli powder to taste if desired. Serve in warmed bowls over unsalted plain boiled rice.
Prior to serving over rice, allow the chilli con carne to cool then place in the fridge overnight. The next day place into a saucepan and reheat, serve over rice.
Amazing! I made it with baked beans as the wife can't stand kidney beans. Made chilli a few times before using different recipes and this is the best one I've used so far!
Will be making this more often thanks to Chuffaaskew - 27 Oct 2016