Jan's Chilli con Carne - Nice and Spicy

A right nice n spicy Chilli con Carne always goes down well and is so, so easy to make. Just the thing for cold weather or when you have friends round. 

Chilli con Carne

Once it's made you can reheat it as long as it's piping hot before you serve of course. You can freeze it too. Or you can do as I do and turn the leftovers into a Cheesy Chilli Pasta Bake.

Chilli con Carne





Yield: 4

Jan's Chilli con Carne

A really nice n spicy Chilli con Carne always goes down well and is so, so easy to make.
prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

1 large onion - chopped
2 cloves garlic - finely chopped
1 red chilli - finely chopped - seeds left in
1 green chilli - finely chopped seeds left in
1 red bell pepper - diced
1 green bell pepper - diced
2 sprigs of thyme, leaves picked and roughly chopped
vegetable or olive oil, for frying
500g good quality low fat minced beef
1 teaspoon ground cumin
2 teaspoon sweet paprika
1 teaspoon dried oregano
2 teaspoons of chilli powder
a pinch of crushed dried red chillies
400g can of good quality chopped tomatoes
150ml chicken stock
a good amount of tomato puree - say 2 to 3 tablespoons
1/2 a cinnamon stick
1 bay leaf
400g mixed beans or kidney beans, rinsed and drained
a splash of balsamic vinegar - to taste
salt and freshly ground black pepper to taste - *I don't think it needs salt so have a taste first!

instructions

In a large frying pan, brown the mince in a teeny bit of oil. In a separate smaller pan, cook the onion, garlic, peppers, chilli and thyme in a couple of glugs of oil.

Add the dried spices to the onion mixture and cook until it smells lovely.

Stir in the tomato puree and cook for another minute. Now add all this to the browned beef and give it all a good stir.

Pour in the tin of tomatoes including the juice, and leave to cook down a little for about 10 to 15 minutes.

Now add the chicken stock and throw in the cinnamon stick and bay leaf in then bring to the boil and then leave to simmer.

Once the sauce is beginning to thicken up nicely add the beans and the balsamic vinegar. Leave to cook for another 10 minutes.

Have a taste and add salt and pepper to season, then remove the cinnamon and bay leaf.

Serve immediately with some nice rice - I like a mixture of wild and long grain rice.
Created using The Recipes Generator


10 comments

  1. This is one of those comfort foods that is just a necessity in these cooler months.

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  2. Quick food, good food and yummee food.....can't go wrong with that!!!

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  3. Great dish Jan. Looks superb!

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  4. So beautifully presented. Your site was wonderful to visit and I love the clear concise recipes. Thank you for sharing and I shall be sure to return. Cheers, PT
    You can visit me at http://ptsaldari.posterous.com

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  5. Love chilli! Looks so delicious and warm! Perfect for a day like this!

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  6. I don't know how, but I missed all of these recent posts! Everything looks fabulous. I have never cooked lamb shanks, but must give them a go soon. Yours look so delicious! Well, everything looks delicious, but those lamb shanks are calling my name! xxoo

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  7. I've never had chilli with rice before but it's such a great combination! Your chilli sounds fantastic.

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  8. Dammit, Janet - I now want Chilli for breakfast.

    Superbowl is coming up here, chilli is a must!

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  9. Fantastic ! I love a good Chilli !!

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  10. This is the first time I've seen this dish and feel moved to make it. Thanks to your outstanding cooking!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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