Everybody needs a recipe for chilli con carne!
I usually make this in the Pressure Cooker which reduces the cooking time considerably.
Preparation :5 mins
Cooking time : 11 mins in Pressure Cooker or 30 mins in a saucepan
Ingredients: enough for about 4 people
400g minced beef
1 large tin kidney beans (400g)
1 onion, peeled and chopped
1 tsp chilli powder
1 tin of tomatoes (375g)
1tbsp tomato purée
1 beef stock cube dissolved in 120ml boiling water
optional – 1tbsp mixed herbs, 1 crushed garlic clove
Pressure Cooker – Brown the mince in the Pressure Cooker, add a splash of water if it sticks to the bottom or edges and stir until all the mince is browned. I never need to add any butter or oil, there is enough even in the leanest meat. Add the onion, tomatoes, tomato purée, chilli powder, stock, garlic and herbs. Rinse the kidney beans in cold water and add to the rest. Close the Pressure Cooker and cook for 11 mins before releasing the steam quickly. Remove the lid and taste! Season with salt and pepper as required.
Saucepan – If using an ordinary saucepan, brown the mince as above and add the other ingredients but don’t add the kidney beans until the rest has simmered at a very low heat for about 20 mins. During simmering check every now and then that the sauce isn’t sticking to the pan, if it is,add a splash of water and stir in. When the meat is juicy and thick, add the rinsed kidney beans and continue simmering for another 10 mins. Don’t hesitate to add more water any time it looks dry. Taste and season with salt and pepper as required.
The chilli can be served either with boiled rice or with hot pitta bread, chopped tomatoes, grated cheese and a dollop of crème fraîche or greek yoghurt.
It freezes really well so it’s handy to make a double quantity and freeze for another day. After freezing the chilli is often stronger, so be warned, a little chilli powder goes a long way!