Chilli Con Carne

My spin on this classic dish …


1.2kg Minced Beef
2 standard tins (400g each) Red Kidney Beans
5 large tomatoes
5 sticks of celery
5 cloves of garlic
2 large onions
2 standard tins (400g each) Chopped Tomatoes
1 tsp chopped pickled red chillis
3 tsp chilli powder
2 tsp Turmeric
1 tsp Coriander
5 tbsp Tomato Ketchup
3 tbsp White Flour
4 tsp Soft Brown Sugar
Small quantity of Beef Stock (optional)

Gently fry the onions, celery & garlic in a shallow frying pan until lightly browned. Meanwhile in a large pan (a wok is ideal) fry the mince until is has just browned over. Now add the onion, celery, garlic to the mince and stir.
Add the fresh & tinned tomatoes.
Mix the chillis, spices, ketchup, flour & sugar to a smooth paste then add these to the pan; stir steadily until the flour mix has cooked & thickened.
[If the mix appears a little dry then add a small quantity of beef stock at the same time as the flour/spice paste]
Transfer to a slow cooker and cook for about 6 hours. (A large lidded casserole dish in an oven will suffice if no slow cooker is available).
About 45 mins before serving – add the 2 tins of Kidney Beans.
I enjoy this served over a Baked Potato and accompanied by a green salad.
Serves 7 – 8

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