Everyone needs a Classic Chilli Con Carne recipe in their repertoire, especially for Autumn and Winter when the hearty, batch cook options are essential!
200mlwaterapprox 100ml used in each of the above to rinse out
2tablespoontomato purée
400gkidney beans
Instructions
Finely chop 2 peppers and 1 onion and preheat 2 tablespoon olive oil in a pan
Add chopped vegetables to the pan and cook on medium heat until softened (approx. 10 minutes)
Add 500 g beef mince with all dried herbs and spices (2 teaspoon chilli powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon oregano, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon smoked paprika) to pan with vegetables
Cook mince until it's browned off (this will add additional flavour to the dish)
Stir through 2 tablespoon tomato purée and cook for 2 minutes
Then pour in 400 g passata and 400 g chopped tomatoes (rinse out with 200 ml water) and 400 g kidney beans (with water from tin)
Simmer chilli con carne on medium heat for approx 45-60 minutes, stirring occasionally, until desired thickness is reached
Serve chilli with either rice, chips, jacket potato or on top of nachos with fresh accompaniments like my Chunky Guacamole or Homemade Pico De Gallo (linked below)