Chilli Con Carne

Recipe for: CHILLI CON CARNE

Ingredients:

• 800g lean beef, either as mince, or as chunks (as you like it)
• 2 tblsp sunflower oil
• 1 large onion, peeled & finely chopped
• 3 cloves garlic, peeled & crushed
• 2-3 hot chillies, finely chopped (or adjust to how you like it)
• 1 tsp ground cumin
• 3 stalks celery, trimmed & chopped (optional)
• 1-2 carrots, peeled & chopped (optional)
• 200g mushrooms (optional)
• Any other veg (optional, to taste)
• 1 red pepper, deseeded & chopped (optional)
• 1 green pepper, deseeded & chopped
• 2 x 400g tins tomatoes
• 3 tblsp tomato puree
• 400g tin red kidney beans, drained & rinsed

 Method:

1. in a large, flame-proof casserole, fry off the beef, in batches, until browned.  Remove from the meat from the pan & keep warm in a bowl
2. drain off any fat from the meat & clean the pan
3. put in the sunflower oil, then add the onions, garlic, chillies, whatever veggies you are using (if any) & fry for a few minutes
4. add the ground cumin & fry for two minutes
5. add the tinned tomatoes, breaking up any large pieces with the spoon
6. add the tomato puree & season with salt & pepper
7. stir well to combine the ingredients, then simmer for 10 minutes
8. add the cooked meat back into the casserole & bring back to a simmer
9. either cover with a lid & simmer on a very low heat for an hour or two OR place the casserole in a low oven (140C/ fan 120C) for the same amount of time
10. stir the chilli occasionally
11. after about an hour, tip in the kidney beans, stir to mix & bring back to a simmer
12. if the dish is too dry, add water
13. if the dish is too watery, add a little more tomato puree, then cook uncovered for 20 minutes
14. check the seasoning & the chilli heat, adjusting as necessary

 What else you need to know:

1. serve with either rice, garlic bread or soft baked potatoes in jackets
2. good toppings are:  chopped red onion, grated cheddar cheese, sour cream or yoghurt, tomato salsa, chopped avocado – or any combination you like
3. this is another of those dishes which can “mature” – cook it one day & serve the next
4. can be frozen – but check the chilli heat when you defrost it – it can lose some of the zing