Wednesday, 2 September 2009

Chilli Con Carne

Traditionally eaten with rice, wraps or taco shells Chilli also makes a great cottage pie, with the addition of mashed potato topped with cheese, add a little soured cream when making the mash. Chilli pasties made with either shortcrust or puff pastry, salad and a dressing of yoghurt, mayonnaise and mint, (see my posting of 03-08-09 for the Raita recipe) and jacket potatoes filled with Chilli, topped with grated cheese are just three of my favourite things to accompany Chilli.


5oo g lean minced beef
1 large onion, finely chopped
2 cloves garlic, crushed
2 tbsp olive oil
1 large tin kidney beans, drained and washed
2 tins chopped tomatoes
2 tbsp tomato puree
125 ml water
125 ml red wine
2 heaped tbsp ground Cumin
1 tsp medium hot Chilli powder
1 red Chilli pepper, deseeded and finely chopped
Salt and freshly ground black pepper
2 green Chilli peppers, deseeded and finely chopped

For a milder version leave out the Chilli powder


Heat the olive oil in a heavy based frying pan, add the onion and cook for 5 minutes until the onion is softened, add the garlic and cook for a further minute.

Place the minced beef in the pan and brown, stirring continuously for around 5 minutes. Add the Cumin, Chilli powder and chopped peppers and stir well to combine cook for 1 minute.

Add the tinned tomatoes, the tomato puree mixed with the water and the red wine. Bring to the boil and simmer, covered with a lid, for 30 minutes.

Remove the lid and season with salt and pepper. Add the drained and washed kidney beans and simmer, uncovered, for 5 minutes.

The Chilli is ready to serve. If you do find it a little hot serve it with soured cream straight from the fridge.

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