Our first ever recipe thanks to @PuddingKat...we love you!!!!
Om nom nom Chilli con Carne!!!
• 2 tablespoon oil
• 1 large diced
(chopped) onion
• 1 red pepper
• 2 garlic cloves ,
peeled and chopped
• 3 heaped tablespoon hot
chilli powder (or however much you want if you like it mild)
• 1 tablespoon paprika
(opt)
• 1 tablespoon ground
cumin (opt)
• 500g lean minced
beef
• 1 beef stock cube
• 400g can chopped
tomatoes
• 1 tsp sugar
• 2 tbsp tomato purée
• 410g can red kidney
beans
Put your pan on the hob over a medium heat. Add the oil and leave it
for 1-2 minutes until hot. Add the chopped onions and cook, stirring frequently,
for about 5 minutes. Tip in the garlic, red pepper, chilli powder, paprika and
cumin. Give it a good stir, then leave it to cook for another 5 minutes.
Turn the heat up a bit, add the meat to the pan and break it up with
your spoon. Keep stirring and prodding for at least 5 minutes until there are
no more pink bits.
Crumble your stock cube into 300ml/1⁄2 pint of hot water and then pour
this into the pan with the mince. Pour in the chopped tomatoes with the sugar and
add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and
stir the sauce well.
Turn down the heat until it is gently bubbling and leave it for 20
minutes. You should check on the pan occasionally to stir it and make sure the
sauce doesn’t catch on the bottom of the pan or isn't drying out. If it is, add
a couple of tablespoons of water and make sure that the heat really is low
enough.
Drain and rinse the beans in a sieve and stir them into the chilli pot.
Cook for another 10 minutes, adding a little more water if it looks too dry.
Taste a bit of the chilli and season. It will probably take a lot more
seasoning than you think.
Leave your chilli to stand for 10 minutes before serving. (Serve with
rice, or in tortillas, with sour cream if you have any to hand)
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