With just the perfect amount of kick (and you can always add more or less), there’s nothing better than a hearty bowl of this chilli on a cold, dark night, and this is our personal go to meal.
Made with our yummy concoction of seasonings and our (not so) secret ingredient, this Mexican favourite is in a league of its own!
No longer just your typical rice dish, how about serving it in a flour tortilla boat, coating a jacket potato or even a chilli con carne salad with crumbled tortilla chips and a dollop of sour cream.
Ingredients
• 1tbsp oil
• 1 large onion, small dice
• 1 red pepper, large dice
• 2 garlic cloves, fine chop or grate
• 1tbsp mild chilli powder (or hot)
• 1tsp paprika
• 1tsp ground cumin
• 500g beef mince (lean if possible)
• 1 beef stock cube
• 300ml boiling water
• 400g chopped tomatoes
• ½tsp dried herbs
• 1tsp dark chocolate (or sugar)
• 2tbsp tomato purée
• 410g red kidney beans
Prep Time: 10 minutes Cooking Time: 55 minutes Total Time: 65 minutes
Method
1. Start by prepping the onion, garlic and pepper.
2. Place a large pan over medium heat, add the oil and fry the onions for 5 minutes until soft. Add the garlic, pepper, chilli powder, paprika and cumin, stir and leave for 5 minutes.
3. Add mince and cook until brown.
4. Crumble the stock cube in 300ml of boiling water, add to the pan along with the tomatoes, dried herbs, chocolate and tomato paste.
5. Stir well, bring to boil and put the lid on. Turn the heat down and simmer gently for 20 minutes.
6. Add the beans, bring back to the boil then bubble without the lid for 10 minutes.
7. Turn the heat off, replace the lid and leave to stand for 10 minutes to allow the sauce to thicken.
