The greatest chilli con carne

    The greatest chilli con carne

    6saves
    1hr50min


    5 people made this

    About this recipe: As with all chilli con carne dishes, there's a huge opportunity for variation. Plonk it on a baked potato, top it with sour cream, share it with a bowl of rice, the possibilities are (nearly) endless. So feel free to use this recipe as a basis to play around with, I truly believe you'll love it! This time round, I topped long grain rice with it and served with homemade tortilla chips.

    dontgobaconmyheart South Australia, Australia

    Ingredients
    Serves: 6 

    • 1 to 2 teaspoons oil
    • 1 white onion, finely diced
    • 1 red pepper (capsicum), finely diced
    • 1 teaspoon minced garlic
    • 1 whole jalapeño, seeded and finely diced
    • 500g beef mince
    • salt and black pepper, to taste
    • 200ml red wine
    • 200ml beef stock
    • 1 tablespoon Worcestershire sauce
    • 1 (400g) tin kidney beans
    • 400g chopped tomatoes
    • 2 teaspoons paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon cayenne pepper
    • 2 sprigs fresh coriander, roughly chopped (plus extra whole leaves to serve)
    • 1/2 teaspoon chilli flakes (or to taste)

    Method
    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat up a little oil in a large deep pan, add your onion, red pepper, garlic and jalapeño and saute. Add in your beef mince and break up with a wooden spoon, cook over medium-high heat until browned and just about cooked throughout; season with a little salt and black pepper at this point.
    2. Now, add in your red wine and lower to a medium heat. Stir and continue breaking up the mince for around 5 minutes or until the wine begins to get soaked up, allowing the alcohol to burn off.
    3. Add in your beef stock, Worcestershire, kidney beans and tomatoes and reduce to a simmer. Gently stir and add in your paprika, cumin, cayenne pepper, coriander and chilli flakes. Taste for seasoning and allow to stay on a low heat to simmer for at least 1 hour, gently stirring occasionally until the chilli thickens.
    4. For serving suggestions, I served over white long-grain rice and topped with Cheddar cheese, soured cream, a squeeze of lime juice and extra coriander.

    See it on my blog

    Don't go bacon my heart blog

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