Ultimate Chilli Con CarneThis great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Prep: 0H 10M
Cook: 0H 50M
Put 2 large frying pans on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions to one and cook. In the other pan add the beef with 1 tsp of cumin, 1 tsp of the chilli powder and 1 tsp of paprika. Stirring both fairly frequently, for about 5 minutes. Use the fat from the beef to keep the onions from drying out.
In the onions tip in the garlic, red pepper, 1 heaped tsp chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
When all the mince is in uniform and there are no more pink bits, drain the rest of the fat and add to the onions and mix together.
Crumble 2 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture then add the tomatoes. Tip in ½ tsp dried marjoram and 1 tsp sugar, and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. After simmering gently the mixture should look thick, moist and juicy.
Drain and rinse 1 can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle.
Serve with soured cream and plain boiled long grain rice.