The greatest chilli con carne
1 hour 50 min
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.
10 people made this
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
- 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.
- 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.
- 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.
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
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