CHILLI CON CARNE
Serves 8 people
Everybody loves a Chilli, and this one tastes great when it has been gently simmered to allow all the flavours to blend
thoroughly. Set the timer on your induction hob once you turn the chilli down to simmer, and you can forget about it
until it’s done! Don’t be put off by the long list of ingredients. It makes for a great depth of flavour if you can use them
all, but don’t worry if you don’t have them all to hand. Every chilli is slightly different, every time you make it!
Ingredients:
1 large onion
3 large cloves garlic
1 red pepper
500g lean steak mince
2 x 400g tins chopped plum tomatoes or
700g bottle or passata
2 x 400g tins red kidney beans
4 tbs tomato puree
Olive oil
1-2 tsp chilli powder (to taste) or a large fresh red chilli
2 tsp ground cumin
Method
Step 1:
Finely chop the onion and crush the garlic in a garlic press. Pour approximately 4 tbs of olive oil into a large saucepan
or casserole dish and add the chopped onions and garlic while the oil is cold. Add a large pinch of salt, stir to mix, and
turn the heat on. Gently cook the onions and garlic together until they soften. Do not allow to burn.
Step 2:
Finely chop the red pepper and add to the onion mix, stirring to combine. If you are using fresh chilli, chop it finely and
add it at this point. Cook for a few minutes, then break up the steak mince and add to the pan, stirring to brown the
meat, and break it up into fine pieces. When thoroughly browned, add the 2 tins of tomatoes, or the whole bottle of
passata. Stir to combine.
Step 3:
Add all the flavourings. Stir thetomato puree into the mix. If you have them, add a good squirt of HP sauce and a few
shakes of Worcestershire sauce also. Add the ground chilli powder along with the cumin, coriander, basil, and oregano
and stir to combine. Add the bay leaves and a cinnamon stick approximately 5cm long, or use ½ teaspoon of ready-
ground cinnamon. If you have fresh nutmeg, grate about a quarter of a nutmeg into the mix, or add ¼ teaspoon ready-
ground.
Step 4:
Drain the 2 cans of kidney beans and add them to the mix. Stir well to combine, and finally, add a glass of red wine,
approximately 200ml. Bring the chilli to the boil, stir, then turn down to a gentle simmer. Cook on a low heat for 45
minutes to an hour, stirring occasionally.
Step 5:
Chilli often tastes better the next day, when the flavours have had a chance to blend and mature. If you are not eating
it immediately, reheat the chilli, stirring to ensure that it is piping hot throughout. Serve with rice, tortilla chips and sour-
cream sprinkled with a little cumin on the side.
1 tsp ground coriander
2 tsp dried basil
2 tsp dried oregano
Nutmeg (whole or ground)
Cinnamon (whole or ground)
2 x bay leaves
HP Sauce
Worcestershire sauce
Red wine
Salt & pepper
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