11 September 2016

Plate Up. Easy Chilli Con Carne

This recipe is a total staple in my house. It's easy, it's delicious and it will ensure you're set for leftovers for many days ahead. What more could you want?

Now, when it comes to chilli, there's a whoooooole heap of ways you can make it. And I'm not professing mine to be the true old American recipe, but I will say that I think my version is pretty damn good.

So let's get started shall we?

What you'll need
Olive oil
1 red onion
1 heaped teaspoon crushed garlic
1 teaspoon dried chilli flakes (add more or less depending on your love of heat!)
2 teaspoons paprika
1 teaspoon crushed coriander seeds
1 teaspoon cumin
1 teaspoon turmeric
500g beef mince
3/4 cup beef stock
1 tablespoon tomato paste
1 can crushed tomatoes
A splash of Worchestershire sauce
1 can kidney beans, washed
1 tablespoon brown sugar

What to do
Chop up your onions into a fine dice and plop them into the pan with some oil. Add the garlic and heat until nice and soft.

Time for the spices, add them all in and give it a good shake around until it colours nicely. It's a good idea to open a window at this stage, you'll be creating one helluva aroma.

Next, the beef. Make sure you break up the mince really well. Season with salt and pepper.

Time then for the liquids. Add the stock, paste, tomatoes and sauce, along with the beans and brown sugar. Stir it all about and have a cheeky taste at this stage to ensure nothing's missing. Then leave it to rumble away on low heat, permeating your kitchen with the scent of Me-hi-co!

After about 30-40mins it should have reduced nicely, ready to eat! What you serve it with is up to you. Often, as I'm cooking for one, I like to portion it all off for the next few days and have it differently each time! Wholemeal burritos with all the trimmings. Chilli with rice. Baked potato topped with chilli.

Told you it's versatile.

Give it a whirl yourself and be sure to tag me on social to show me your efforts.

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Photos by Krissie.