Chilli Con Carne

Chilli Con Carne

Chilli Con Carne

Ingredients

  • 2 tbsp Wicklow rapeseed oil with Chilli
  • 1 large onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500g lean minced beef
  • 1 beef stock cube
  • 400g can chopped tomatoes
  • ½ tsp dried marjoram
  • 1 tsp sugar
  • 2 tbsp tomato purée
  • 410g can red kidney beans
  • plain boiled long grain rice, to serve
  • soured cream, to serve

Instructions

  1. Put your pan on the hob over a medium heat and add 1 tbsp Wicklow rapeseed oil with Chilli. Brown the lean minced beef and set aside.
  2. Add the onions to 1 tbsp Wicklow rapeseed oil with Chilli. Cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft and slightly translucent. Tip in the garlic, paprika and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Now return the cooked mince to the pan.
  3. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Add the can of chopped tomatoes, tomato purée, dried marjoram and sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Give it a good stir and bring to the boil. Turn down the heat, put a lid on the pan and simmer gently for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  4. Drain and rinse 1 can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle.
  5. Serve with soured cream and plain boiled long grain rice.
http://wicklowrapeseedoil.ie/recipes/recipes-using-wicklow-rapeseed-oil-with-chilli/chilli-con-carne/

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