Wednesday, March 25, 2009

Chilli Con Carne

Chilli Con Carne
This is one of my all time favourite dishes and my Dad’s recipe is better than any Mexican restaurant has ever served me. I’ve made a few adjustments, simply because my Dad can never remember what he puts in his dishes, he just cooks it!

I love spicy food, so my chilli lives up to its reputation! Try it if you dare, or you can always cut down the chilli content if you have a more delicate palette.


500g minced meat
1 large onion, chopped
1 tin red kidney beans, drained
1 tin sweet corn, drained
1 litre passata
1 small tin chopped tomatoes and beef
1 large red bell pepper, chopped
2 tblsp olive oil
½ glass red wine
2 heaped tsps cocoa powder (60% - 90% cocoa)
4 heaped tblsps chilli powder
2 heaped tsps cayenne pepper
2 heaped tsps chilli purée / 2 red chillis chopped finely
1 ½ tsps salt


1. In a large saucepan, heat oil gently
2. Add onions and chilli purée, stir until soft and well mixed
3. Add the minced meat, salt, cayenne pepper and 2 tblsps chilli powder
4. Stir constantly until meat is cooked through and spices well mixed
5. Add the rest of the ingredients
6. Simmer over a low heat for 20 mins, stirring occasionally

Serves : 6 - 8
Preparation time : 5 - 10 mins
Cooking time : 20 - 30 mins

Serve with rice, pasta, baked potato or tortilla wraps. Add grated cheese and/or crème faiche to soothe the bite of the spice!

1 comment:

Di Overton said...

Next time he does it he can read this.


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