Yields: 6 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
Recipe by Chef Neven Maguire.
- 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.