Beef chilli con carne
- Prep: 20m
- Cook: 1hr
- Serves: 4
This is a comforting classic with a satisfying spiciness. Cook the organic beef mince low and slow for a tender, truly meaty meal. Team up with fluffy white rice, fresh flour tortillas and lime-spiked guacamole for an exquisite supper. If you are less keen on chillies, use mild chilli powder to achieve the level you can handle. Use fresh if you like a chilli kick like us.
Method
- Drizzle olive oil in a deep frying pan or heavy bottomed pan over a medium heat.
- Add the beef mince and fry off for 3-4 minutes, using a wooden spoon to break up the mince as it cooks.Add the chopped onion, garlic, pepper, chilli, cumin and cinnamon and stir, frying for another 4-5 minutes until the onion is softened and the minced is browned.
- Add the wine and allow to bubble for a couple of minutes before adding the tinned tomatoes, tomato puree, Worcestershire sauce, coffee and stock. Cover the pan with a lid bring to a simmer and lower the heat.
- Cook on a low simmer for at least an hour, although the longer the better, even making the night before will do bundles for the flavour. If cooking over a longer period, just ensure you stir occasionally to prevent it sticking to the pan, adding a little more stock or water if it gets too thick.
- Serve hot, sprinkled with the fresh coriander, on your choice of rice, with tortillas, fresh guacamole, sour cream and fresh salad.
Ingredients
All to be sourced organic where possible
- 400g organic beef mince
- 1 red onion, peeled and chopped
- 1 red chilli, deseeded and finely chopped
- 2 cloves garlic, peeled and crushed
- 1 red pepper
- 400g tinned tomatoes
- 1 tbsp tomato puree
- 150ml red wine
- 200ml beef or vegetable stock
- 2 tsp paprika (your preference sweet or smoked)
- 1 tsp ground cumin
- ½ tsp cinnamon
- 1 tin red kidney beans, drained and rinsed
- 50ml espresso or black coffee
- A dash of Worcestershire sauce
- Handful fresh coriander, roughly chopped
- Olive oil
- Salt & pepper
