Week 2 - Chilli Con Carne

This is another healthy recipe - and very filling, delicious, warming and full of nutritious ingredients. Perfect for Autumn. This is another family recipe. We didn't have any cumin, so used Garam masala which turned out to be a great and permanent substitute.

[Serves 4-6]

3 tsp sunflower oil
2 large onions, chopped [white or red]
2 red bell peppers, chopped
500g lean beef mince
2 heaped tsp Smoked Paprika
1 level tsp Cayenne Pepper
1 heaped tsp Garam Masala
1 heaped tsp dried Oregano
Salt & Pepper
4 large cloves garlic, crushed
2 tins chopped tomatoes
Tbsp honey
Tbsp malt vinegar
Tbsp Worcester sauce
2 beef stock cubes dissolved in half pint of boiling water
Tin of kidney beans, drained and rinsed
Tin of chickpeas, drained and rinsed
Grated reduced fat cheddar cheese (for garnish)
Basmati rice

Heat a large pan and add 3 tsp sunflower oil.  Add the onions and fry/stir until softened (10 mins), then add the peppers and fry for another 5 minutes.  Add the paprika, cayenne pepper, garam masala, oregano, salt & pepper and stir for another 2 minutes.  Add the crushed garlic and stir for another 2 minutes.  Transfer the onion/pepper/spice mixture to a plate. Put to one side.

Put the pan back on the heat and turn up to high heat.  Add mince and stir/turn/lift constantly until browned.  Turn down the heat and add the onion/pepper mixture into the mince and stir thoroughly.

Add the tinned tomatoes. Stir well. Bring to boil then turn down to a simmer.

Whilst it's simmering, make your stock in a jug (2 stock cubes with half pint of boiling water). In the same jug stir in the honey, vinegar and worcester sauce.  Add to the pan.  Stir.  Add the kidney beans & chick peas, stir, and bring everything to the boil, then turn down to a simmer.  Leave without a lid (to reduce) on low for approximately 25 minutes.

Serve with boiled rice and sprinkle with grated cheddar cheese if desired.  If you prefer it to be spicier you can add more cayenne pepper or a splash of chimchirri chilli sauce. 

Any left over chilli can be put in an airtight container and put in the fridge or freezer to be eaten at a later date.












Location: Redditch, UK

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