Chilli Con Carne
Recipe by Chef Neven Maguire.
Servings:
6
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
-
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)
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.