Name: Chilli con Carne
Ingredients: 1 Large Onion; 1 Red Chilli (Basic supermarket red chilli, green will also work); 2 Cloves Garlic; 1 tbsp Mild chilli powder (Feel free to switch this out for hot chilli powder); 1 tsp Sweet paprika (Smoked is fine if you like the flavour); 1 tsp Ground cumin; 1 Beef Stock cube (Bovril or Oxo cubes are great but the jelly stock pots are fine too); 400 g Can of chopped tomatoes; 500 g Minced Beef (Low fat works best as it needs to fry); 1 tsp Dried Marjoram (Use a small pinch of Oregano if you don't have Marjoram); 1 Small square Dark chocolate; 1 tsp Caster sugar; 2 tbsp Tomato puree; 1 Small can Red kidney beans (Or large can if you like them)

Chilli con Carne

As hot or not as you like it!

Print Recipe

Ingredients

1 Large Onion
1 Red Chilli Basic supermarket red chilli, green will also work
2 Cloves Garlic
1 tbsp Mild chilli powder Feel free to switch this out for hot chilli powder
1 tsp Sweet paprika Smoked is fine if you like the flavour
1 tsp Ground cumin
1 Beef Stock cube Bovril or Oxo cubes are great but the jelly stock pots are fine too
400 g Can of chopped tomatoes
500 g Minced Beef Low fat works best as it needs to fry
1 tsp Dried Marjoram Use a small pinch of Oregano if you don't have Marjoram
1 Small square Dark chocolate
1 tsp Caster sugar
2 tbsp Tomato puree
1 Small can Red kidney beans Or large can if you like them

Instructions

Finely dice the onion and sauté over a low heat in a largish saucepan
Mince or finely chop the garlic and add that to the pan after 10 minutes or so
The red chilli can be sliced or finely chopped and added to the pan. Leave seeds in for a hotter chilli
Add the spices to the pan and cook out for a few minutes
Turn the heat up a bit and add the mince, break the mince up with a spatula or spoon, keep the heat on as it needs to fry not steam
Once the mince has browned and any liquid has dissipated crumble the stock cube in and give it a good stir, add the tomato puree
Add the can of tomatoes to the pan, rinse the empty can with 300ml water and pour that in to the pan
Bring to a boil and stir in the marjoram, sugar, salt and pepper, lower the heat to a gentle boil, cover and simmer for 20 minutes or so, stir occasionally
After this time has passed, drain your kidney beans and add them to the chilli, leave the lid off, bring back to the boil and simmer for around 15 minutes depending on your preferred texture, longer for a thicker chilli or adding a little water for a thinner consistency
The final step is to add the small block of dark chocolate, stir in and the turn the heat off and cover the chilli while you cook rice or your preferred side, this will give time for the flavour to develop further. Dress with coriander and sliced chilli for a finishing touch.

Notes

Serve with a dollop of sour cream or my favourite...grated raw onion, honestly try it!