30 Minute Chilli Con Carne!
This classic recipe is spicy, meaty and rich and ready in just 30 minutes!
Equipment
- Chopping board
- Sharp knife
- Shallow lidded frying pan or pot
- Sieve
Ingredients
- 500 g beef mince
- 400 g tomatoes 1 tin
- 400 g kidney beans 1 tin
- 1 brown onion diced
- 2 red chillies read notes
- 1 tsp hot chilli powder or cayenne pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp oregano or mixed herbs
- 1 pinch cinnamon
- salt
- pepper
Instructions
- Wash and prepare your vegetables. Dice 1 onion and mince the garlic. Chop the pepper and chilli to your desired shape. I diced the pepper finely and chopped rounds of chilli. Set aside in bowls.
- Put your pan on the hob over a medium heat. Add oil and leave for 1-2 minutes until hot.
- Add the onion and sauté, stirring fairly frequently for about 5 minutes, or until the onion is soft and slightly translucent.
- Add the garlic, red pepper and chilli and sauté for a few more minutes.
- Add the beef mince and turn the heat to high. Break up the meat with a spoon and leave to brown for 2 minutes
- Stir the mince mix every 2-3 minutes for about 7-10 minutes or until all the meat has browned.
- Add 1 tin of tomatoes and 100ml of beef stock to the pan. Add all the seasoning now and some salt and pepper to your taste. Stir well and cover and leave on high.
- Once the chilli is bubbling turn the heat to low and add 1 bay leaf and leave to simmer for 20 minutes.
- After 15 minutes add 1 tin of drained and rinsed kidney beans. Stir cover again and leave to simmer for 5-10 minutes.
- Just before removing from the heat add some finely chopped coriander stir well and serve with fluffy white rice!
Notes
TIPS -
- Remove the seeds from the chilli for a milder result.
- Depending on the pan and hob you are using, be mindful of the heat level you are using. If anything is burning or sticking turn the heat back down to medium.
- When cooking the beef ensure you are using high enough heat to brown the meat properly. The meat is ready when completely browned.