The meat sauce is slow-cooked with herbs and spices with lots of kidney beans for extra protein and texture. Serve with rice or tortilla chips for a tasty meal!
For the chilli
- 1–2 tablespoons olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 500 g (1 lb) minced beef (ground beef)
- 1/4 teaspoon hot chilli powder (or add more to taste)
- 2 teaspoons smoked paprika
- 1/4 teaspoon finely ground white pepper
- 4 tablespoons tomato paste
- 4 ripe tomatoes, roughly chopped
- 2 x 400 g (14 oz) canned kidney beans (or use just 1 can, if you prefer), drained and rinsed
- 125 ml (1/2 cup) chicken stock
- 1 bay leaf
- freshly ground pepper
- Rice, cooked according to packet instructions
- 1 cucumber, largely diced
- Heat the olive oil in a large pan.
- Cook the onion and garlic until they have softened.
- Turn the heat up to high and add the minced beef. Cook until all of the meat has browned. Depending on the size of your pan, you may need to do this in batches.
- Season the beef generously with salt and pepper.
- Add the chilli powder, paprika, and pepper. Cook for a few minutes.
- Stir through the tomato paste and cook for 1 to 2 minutes.
- Add the chopped fresh tomatoes, kidney beans, chicken stock, bay leaf
- Mix everything together well and bring the mixture to a boil.
- Then turn the heat down to a low simmer, cover with a lid, and cook for about 1.5 hours.
- Give the mixture a stir every 20-30 minutes and check that the mixture is not sticking to the pan.
- After 1.5 hours, remove the lid, and continue cooking over low to medium heat for about 15 minutes.
- If the mixture looks too thick, add some water.
- Taste for seasoning, and add salt and pepper as necessary.
- Serve the chilli con carne with steamed rice and cucumber. Garnish with green chillies or jalapeno peppers, and a dollop of sour cream or crème frâiche.
Recipe adapted from Eat, Little Bird