Beefed up Chilli Con Carne, with fresh chillies

Name: Beefed up Chilli Con Carne, with fresh chillies
Total time: 7200 s
Yield: 8 Servings
Cuisine: British
Ingredients: 1 Kilogram Best beef steak mince; 4 Onions (medium); 1 Green pepper; 3 Sticks celery; 1 Scotch bonnet chilli; 6 Green chillies; 4 Cloves garlic; 3 X 400 grams cans chopped tomatoes; 3 X 400 grams cans red kidney beans; 5 Beef stock cubes; Olive oil; Basmati rice

Caroline Adams Franks @Caroline123

London, England.

Fed up of wimpish chillies, my best friend Tim Dark created this super beefed up chilli, using fresh Scotch bonnet and green chillies the way it should be!
(Not for the faint hearted, definitely for the connoisseur who loves a beautiful chilli).

Caroline Adams Franks @Caroline123

Saved

Ingredients

2 Hours from sc

8 Servings

1 KilogramBest beef steak mince
4Onions (medium)
1Green pepper
3 Stickscelery
1Scotch bonnet chilli
6Green chillies
4 Clovesgarlic
3X 400 grams cans chopped tomatoes
3X 400 grams cans red kidney beans
5Beef stock cubes
Olive oil
Basmati rice

Saved

Steps

2 Hours from sc

1

Peel, slice and finely chop the onion.
2

Finely slice and chop the green pepper.
3

Wash and then finely slice the celery length wise.
4

Slice the lengths of celery into very thin pieces.
5

Tip, freeze your fresh chillies straight after purchase to keep fresh and to prepare more easily.
6

Holding the frozen chillies by the stalk snip with scissors very finely keeping all the seeds.
7

Choose nice plump garlic Cloves.
8

Slice and using a knife finely chop the Cloves of garlic.
9

Drain the kidney beans and put to one side.
10

Open the chopped tomatoes and put to one side.
11

In a large heavy based pan, gently brown off the mince in its own fat
12

Once browned, you will need to drain the fat off, making this dish nice and healthy. Put the mince to one side.
13

Clean the pan and add 2 tablespoons of extra virgin olive oil. Turn on the heat and add chopped onion.
14

Add chopped pepper.
15

Add chopped celery.
16

Saute with the lid on untill vegetables are a little softer.
17

Now add the drained kidney beans.
18

Add browned mince.
19

Add chillies and garlic.
20
21

Stir through thoroughly then add the chopped tomatoes.
22
23

Stir then add the five crumbled beef stock cubes. (Salt and pepper are not needed in this recipe because of the richness of all the ingredients, celery and the stock cubes).
24

Stir through really well.
25

Keep heat low, place lid over chilli and simmer gently for about 90 minutes.
26

Every 20 minutes or so check, stir, turn heat down to very low and replace lid.
27

When chilli ready, turn heat off but keep covered. Tip, a chillies flavour will improve over time, so can be made the day before and then stored once cool in the fridge.
28

Tip, always make the rice fresh for your chilli when needed.
29

Take 2 cups of washed basmati rice and place in a large heavy based saucepan together with 2 level teaspoons of salt and 4 cups of cold water. Bring to boil, turn heat down to absolute minimum, put lid on and time for 15 minutes. Do Not during this time, open, stir or turn heat up. You should have perfect rice enough for 8 Servings.
30

Place rice around dish and ladle a generous portion of beautiful chilli in the centre. Serve with a well-deserved glass of red wine and Enjoy!

Saved

Cooksnaps

Saved

Caroline Adams Franks @Caroline123

on February 05, 2017 16:49

London, England.

Love to cook olde fashioned traditiinal English recipes and recipes created by older generations of my family that have been passed on to me.I also like to cook new and exciting recipes created by my best friend Tim Dark who has an amazing imaginatiin when it comes to food and I'd like the opportunity to share the recipes with you.Happy cooking😀