There are so many recipes out there for chilli con carne, from pretty authentic with different dried chillies to just savoury mince with some chilli added. This is a pretty standard but tasty chilli that you can spice up or down to suit you and your families taste and best all you will most likely have most of the ingredients already. The chipotle in adobo sauce is optional, I like the smokiness it bring to the recipe but if you can’t find it or don’t want the extra heat, add a pinch of smokey paprika for a similar effect. This does make a chilli with a medium heat, if don’t like spice feel free to cut back on the chilli powder and chilli flakes a bit.
Ingredients
- 3 tbsp olive oil
- 2 onions, diced
- salt & pepper to season
- 1 tbsp Mexican chilli powder (1- 2 tsp regular)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 2 cloves garlic, crushed
- 1 kg beef mince
- 3 tbsp tomato paste
- 1 tbsp chipotle in adobo
- 410gm can tomato puree
- 1 cup beef stock
- 1 tin red kidney or black beans, drained and rinsed
Directions
Heat a large heavy based saucepan over a medium heat. Add the oil, onion and a pinch of salt, cook for 5 to 6 minutes, unit soft and translucent, stirring often.
Add the Mexican chilli powder (1 tbsp), cumin (2 tsp), oregano (1 tsp), chilli flakes (1/2 tsp) and garlic, cook stirring about 1-2 minutes, until they smell fragrant.
Add beef and cook until the beef has changed colour.
Add the tomato paste (3 tbsp) and chipotle (1 tbsp if using), stir well and cook for 1 -2 minutes to cook out the tomato paste. Add the tomato puree, beef stock and a pinch of salt and pepper and bring to the boil.
Reduce heat and cook on a low simmer with the lid askew for 30 minutes. Taste for seasoning, adjust if required. Add the rinsed and drained beans along with a splash of water if the mix is a bit thick.
Continue to cook on a low simmer with the lid askew for another 20 – 30 minutes until the chilli is thickened. Taste again for seasoning and serve any which way you like.
Suggestion for serving are corn chips, over rice, with tortillas, with sour cream or cheese for topping, sliced spring onions, coriander, guacamole or chopped avocado, hot sauce you name it, its endless…. Enjoy. Sheryl x ps Please leave me a comment if you decide to make this recipe and let me know how you get on.
