Speedy supper: the ultimate chilli con carne
If your usual chilli involves throwing mince, onions, beans and tinned tomatoes into a pan and hoping for the best, you'll love this rich and velvety version.
Being the eternal optimists that we are at Muddy, we’re looking at the upside of lockdown. More time at home means we have more time to get creative in the kitchen.
But we still want to keep the whole family happy, so we’re perfecting the basics. And thanks to David Coutts, the executive head chef at the Runnymede on Thames, we’ve got the ultimate Chilli Con Carne recipe.
Ready, steady, cook!
THE ULTIMATE CHILLI CON CARNE
- 1 onion (finely chopped)
- 2 cloves garlic (crushed)
- 1 red chilli (finely chopped)
- Olive oil
- 500g minced beef
- 1tsp ground cumin
- 2tsp dried oregano
- 2tsp sweet paprika
- Bay leaf
- 3tbsp tomato paste
- 1 tin tinned tomatoes (chopped)
- 200mls beef stock
- 1 tin kidney beans (drained and rinsed)
- Salt & Pepper to taste
- Parsley (chopped)
- Sweat onion, garlic and chilli in olive oil until softened, add the dried spices and cook until they give off a nice aroma, then season.
- In a separate pan, seal the minced beef in moderately hot oil to brown the meat.
- Add the beef to the onion and spices and mix together.
- Add the tomatoes and simmer for a few minutes.
- Add the stock, bay leaf and tomato paste.
- Bring to the boil and turn down to a gentle simmer for about 45 minutes.
- Add kidney beans and continue to simmer for another 15 minutes until it has thickened slightly .
- Season to taste.
- Serve with steamed rice, a sprinkling of chopped parsley and a dollop of sour cream.
Top tip: Chilli Con Carne tastes better the next day when the beans have soaked up the flavours.