Classic Chilli Con Carne

Name: Classic Chilli Con Carne
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6
Cuisine: Mexican
Ingredients: 675g lean beef mince; 1 tablespoon rapeseed or vegetable oil; 2 onions, peeled and finely chopped; 2 large garlic cloves, peeled and crushed; 150ml good red wine or good, hot beef stock; 2 x 400g can cherry or chopped tomatoes; 2-3 tablespoons tomato purée; 1-2 teaspoons dried chilli flakes; 1-2 tablespoons sweet chilli sauce; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground ginger (optional); 1-2 fresh bay leaves; 2 cubes good quality dark chocolate, 70% minimum cocoa solids (optional); 2 x 400g cans red kidney beans, drained; Handful freshly chopped coriander

Our classic chilli con carne uses beef mince and is packed with flavour. Serve with plain boiled rice, jacket potatoes, gucamole and a green salad.

prep time
10 mins

cook time
1 hour 25 minutes

serves
6 people

Energy
315kcal
Fat
8.9g
Saturates
2.4g
Carbs
25.5g
Sugars
11.9g
Fibre
10.7g
Protein
33.3g
Salt
0.8g

Ingredients

675g lean beef mince
1 tablespoon rapeseed or vegetable oil
2 onions, peeled and finely chopped
2 large garlic cloves, peeled and crushed
150ml good red wine or good, hot beef stock
2 x 400g can cherry or chopped tomatoes
2-3 tablespoons tomato purée
1-2 teaspoons dried chilli flakes
1-2 tablespoons sweet chilli sauce
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground ginger (optional)
1-2 fresh bay leaves
2 cubes good quality dark chocolate, 70% minimum cocoa solids (optional)
2 x 400g cans red kidney beans, drained
Handful freshly chopped coriander

Method

Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes.
Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes.
Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and chocolate (if used). Season.
Bring to the boil, reduce the heat and simmer for 1 hour. Add the red kidney beans, stir and continue to cook for a further 10 minutes.
Garnish with the freshly chopped coriander and serve with rice, jacket potatoes, or crusty bread, guacamole, soured cream and a green salad.

Tips:

If you prefer a hotter chilli replace the dried chilli flakes with 1-2 finely chopped fresh chillies. The chilli will taste even better the next day and freezes well too. If you prefer to make your own guacamole deseed 1 ripe avocado and scoop out the flesh into a large bowl. Add 1 small finely chopped red onion. Large handful freshly chopped coriander, juice of 2 limes and seasoning. Mash together and serve with the chilli.