Recipe for Chilli Con Carne

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Chilli Catalogue > Chilli Recipes > Chilli Con Carne

Chilli con carne

Chilli con carne

INGREDIENTS

* 500g lean minced beef
* 400g can chopped tomatoes
* 410g can red kidney beans
* 1 tbsp Gringo Gold (or Gringo Inferno if you prefer a hotter sauce)
* 1 tbsp oil
* 1 large onion
* 1 red pepper
* 2 garlic cloves , peeled
* 1 beef stock cube
* 2 tbsp tomato purée
* Soured cream and plain boiled long grain rice, to serve

METHOD

1. Finely chop the onion and pepper.

2. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onion and cook, stirring frequently for about 5 minutes or until the onions are soft.

3. Add the garlic and red pepper then leave to cook for another 5 minutes, stirring occasionally.

4. Add the mince to the pan and break it up with your spoon or spatula. Keep stirring for at least 5 minutes, until all the mince is browned.

5. Add stock cube, tinned tomatoes, tomato purée, kidney beans and the Gringo Gold (or Inferno) sauce.

6. Put a lid on the pan, turn down the heat until it is gently bubbling and leave for 5 minutes.

7. Taste for chilli heat and add more Gringo Gold or Inferno if preferred. Replace the lid and simmer for a further 10 minutes.

8. Turn off the heat and leave the chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle.

9. Serve with plain boiled rice and a side dish of soured cream.

Chilli Catalogue > Chilli Recipes > Chilli Con Carne