Chilli Con Carne

Recipe by Chef Neven Maguire.
  • Difficulty: Medium
  • Category:
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
  • 2 tbsp Donegal Rapeseed Oil
  • 2 onions (finely chopped)
  • 450 g lean minced beef
  • 225 g minced pork
  • 2 x 400 g tins of chopped tomatoes
  • 3 garlic cloves (crushed)
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp hot chilli powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 600 ml beef stock
  • 2 x 400 g tins of red kidney beans (drained and rinsed)
  • sea salt and black pepper
  • sour cream (to garnish)
  • fresh coriander leaves (to garnish)
  • tortilla chips or steamed rice (to serve)
  1. 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.
  2. 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.
  3. 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.