As I have mentioned before I have a few dishes in my repertoire that I can make without getting too flustered in the kitchen, Chilli Con Carne is one of them.
As I am home alone at the moment it ticks all the boxes:
Can I throw everything into one pot? YES!
Is it easy to make? YES!
Does it fill me up satisfactorily? YES!
and it even earns extra points in my book as it can be easily frozen for another day.
Serves: 3-4
You will need:
1 onion, diced
3 cloves of garlic, chopped
500 g minced beef
150 ml red wine
400 g tin of chopped tomatoes
2 tbsp tomato purée
1 stick of cinnamon
1 red chilli, chopped
1 tsp ground cumin
1 tsp ground coriander
A generous shake of Worcestershire sauce
1 beef stock
400 g red kidney beans
1 large handful of coriander leaves, chopped
Salt and pepper
300 g rice (enough for 4 people) or tortilla depending on serving preference
Guacamole and sour cream (optional)
Method:
(1) Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened.
(2) Increase the heat and add the mince, break down any chunks with a wooden spoon and cook until browned.
(3) Pour in the red wine and boil for 2-3 minutes.
(4) Stir in the tinned tomatoes, tomato purée, fresh chilli, cumin, coriander, cinnamon sticks, and Worcestershire sauce and mix in the stock cube.
(5) Season well with salt and pepper.
(6) Bring to a simmer and cook over a gentle heat for about 30 minutes to 50 minutes, stirring occasionally until the mixture is glossy, rich and thickened.
(7) Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
(8) Serve with rice or alternatively serve in a tortilla. Remember to drink the rest of your red wine along side it.
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