Chilli Con Carne

This is one of my all time favourite dishes and my Dad’s recipe is better than any Mexican restaurant has ever served me. I’ve made a few adjustments, simply because my Dad can never remember what he puts in his dishes, he just cooks it!

I love spicy food, so my chilli lives up to its reputation! Try it if you dare, or you can always cut down the chilli content if you have a more delicate palette.

Ingredients

500g minced meat
1 large onion, chopped
1 tin red kidney beans, drained
1 tin sweet corn, drained
1 litre passata
1 small tin chopped tomatoes and beef
1 large red bell pepper, chopped
2 tblsp olive oil
½ glass red wine
2 heaped tsps cocoa powder (60% - 90% cocoa)
4 heaped tblsps chilli powder
2 heaped tsps cayenne pepper
2 heaped tsps chilli purée / 2 red chillis chopped finely
1 ½ tsps salt

Method

1. In a large saucepan, heat oil gently
2. Add onions and chilli purée, stir until soft and well mixed
3. Add the minced meat, salt, cayenne pepper and 2 tblsps chilli powder
4. Stir constantly until meat is cooked through and spices well mixed
5. Add the rest of the ingredients
6. Simmer over a low heat for 20 mins, stirring occasionally

Serves : 6 - 8

Preparation time : 5 - 10 mins

Cooking time : 20 - 30 mins

Serve with rice, pasta, baked potato or tortilla wraps. Add grated cheese and/or crème faiche to soothe the bite of the spice!