Chilli Con Carne

  • Serves: 6
  • Credit: Neven Maguire

Ingredients:

- 2 tbsp Donegal Rapeseed Oil
- 2 onions, finely chopped
- 450g lean minced beef
- 225g minced pork
- 2 x 400g tins of chopped tomatoes
- 3 garlic cloves, crushed
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp hot chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 600ml beef stock
- 2 x 400g tins of red kidney beans, drained and rinsed
- Sea salt and freshly ground black pepper
- Sour cream, to garnish
- Fresh coriander leaves, to garnish
- Tortilla chips or steamed rice, to serve

Instructions

  • Heat the oil in a large heavy-based pan set over a medium heat then add the onions and fry gently for 15-20 minutes, until the onions are golden and well caramelised, stirring from time to time.
  • Add the minced beef and pork and fry off for about 5 minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the garlic, tomatoes, sugar, spices and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered for 1 hour, stirring occasionally. Finally, stir in the kidney beans and cook for another 20 minutes, until the meat is meltingly tender. Season to taste.
  • Ladle the chilli con carne into warn serving bowls set on plates and garnish with the sour cream and coriander. Add a pile of tortilla chips or steamed rice to each plate.
Nearest Stockist

Buy Now Button 1

Rhonda Laird

Leave a Reply