Chilli Con Carne

Name: Chilli Con Carne
Total time: 6600 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg Ground/Minced Beef; 2 x 14oz/400g cans Kidney Beans drained; 2 x 14oz/400g cans Chopped Tomatoes; 1 cup beef stock / water; 3 Tbsp Worcestershire Sauce; 3 large cloves of Garlic, finely diced; 2 Beef Stock Cubes (Beef Bouillon); 2 Tbsp Tomato Puree; 1 large White Onion, finely diced; 1 large Pepper /Capsicum/Bell Pepper finely diced; 2 Tbsp Paprika; 2 Tbsp Cumin powder; 1 & 1/2 Tbsp Chilli Powder; 1 tsp Oregano; 1 tsp Ground Coriander; 1 tsp Sugar; Salt to taste; 1/2 tsp Black Pepper; as needed Olive Oil,; Fresh Coriander to garnish; Lime wedges

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This simple chilli con carne recipe, beautifully spiced with cumin and paprika, is simmered slowly to allow all of the rich, flavours to infuse.

#GoldenApron23 #Week_8 #GroundBeef #kidneyBeans #chilliConCarne

This simple chilli con carne recipe, beautifully spiced with cumin and paprika, is simmered slowly to allow all of the rich, flavours to infuse.

#GoldenApron23 #Week_8 #GroundBeef #kidneyBeans #chilliConCarne

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This simple chilli con carne recipe, beautifully spiced with cumin and paprika, is simmered slowly to allow all of the rich, flavours to infuse.

#GoldenApron23 #Week_8 #GroundBeef #kidneyBeans #chilliConCarne

This simple chilli con carne recipe, beautifully spiced with cumin and paprika, is simmered slowly to allow all of the rich, flavours to infuse.

#GoldenApron23 #Week_8 #GroundBeef #kidneyBeans #chilliConCarne

Saved

Ingredients

1 hours 50 minutes

6 servings

1 kgGround/Minced Beef
2x 14oz/400g cans Kidney Beans drained
2x 14oz/400g cans Chopped Tomatoes
1 cupbeef stock / water
3 TbspWorcestershire Sauce
3large cloves of Garlic, finely diced
2Beef Stock Cubes (Beef Bouillon)
2 TbspTomato Puree
1large White Onion, finely diced
1large Pepper /Capsicum/Bell Pepper finely diced
2 TbspPaprika
2 TbspCumin powder
1& 1/2 Tbsp Chilli Powder
1 tspOregano
1 tspGround Coriander
1 tspSugar
Salt to taste
1/2 tspBlack Pepper
as neededOlive Oil,
Fresh Coriander to garnish
Lime wedges

Saved

Steps

1 hours 50 minutes

1

Add a splash of oil to a large pot over medium heat. Add the onion, red pepper & garlic and fry until they begin to soften or in golden colour.
2

Add in the beef, break it up with your wooden spoon and continue to fry over medium heat until there is no sign of pink in the meat. If you've got fatty mince, drain away some of the fat here as needed. Stir in 2 tbsp tomato puree then splash some water. Allow to simmer for a few mins to allow the meat to soak in the water
3

Add the canned chopped tomatoes, stir them both out with around 1/2 cup water each, and then add that in too. Add in the drained kidney beans, 2 beef stock cubes, 3 tbsp Worcestershire sauce, cumin, paprika, chilli powder, oregano, ground coriander, salt & sugar, and black pepper.
4

Give it a good stir as you bring to a simmer, making sure everything is well blended. Once simmering put the lid on,turn down the heat to low and allow it to bubble away for 1 hour 30mins, stirring occasionally.
5

Take off lid and allow to simmer until the sauce thickens to your desired consistency.
Adjust seasoning/spice with chilli powder, salt, sugar and black pepper if needed.
6

Serve over rice with lime wedges sprinkle of fresh coriander and a squeeze of lime juice!