Since I was a teenager I have been on the search for the world’s best chilli con carne recipe. My idea of the best chilli is that it is hot enough to give me a warming glow, but not so hot that you lose touch with your other senses. It has to be meaty and chunky, and it has to have some beans to make me think that I am being “healthy”.
I am not sure if I have found it yet, but I think I am getting closer with this fabulous chilli recipe.
Chilli Con Carne
- Preparation time: 10 minutes
- Cooking time: 45- 60 minutes in the oven; 3 hours in a slow cooker
- Skill level: easy
- Serves: 2-4
- 1 tbsp vegetable oil
- 250g minced beef
- 1 large onion, peeled and finely chopped
- 1 green, and 1 pepper
- dash of Worcestershire sauce
- 2 small bird’s eyes chillies, chopped (you can use other chillies at your own risk)
- few splashes of Tobasco sauce (or other chilli sauce)
- 1 x 400g can of chopped tomatoes
- 2 tbsp tomato purée
- 1 beef stock cube
- 1 lime
- 1 tbsp ground cumin
- handful of fresh coriander chopped
- 1 x 400g can of red kidney beans
- Heat the oil in a large pan with a lid and brown the minced beef. Add the onion, peppers, Worcestershire sauce, chillies, tobasco, tomatoes and tomato purée and beans. Crumble in the stock cube, and add the juice of the lime and the ground cumin, then add a little of the chopped coriander.
- Give it a good mix, then cover the pan and allow to simmer for 45-60 minutes, or a few hours in a slow cooker.
- Add lots more chopped coriander before serving on top of some rice or with some tortilla chips… Don’t forget an iced cold beer as my beverage of choice for the big people or some milk for the little ones.