Weekends are the perfect time to cook for your family and friends. Mexican food is on of my all time favourite cuisines.Im always craving tacos, quesadilla and this Chilli Con Carne. It’s topped sour cream and guacamole, served with a handful of tortilla chips!
What you will need…
- Oil for cooking
- 1 large onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 2 tsp soft light brown sugar
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp paprika or cayenne pepper
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 Red pepper deseeded and chopped
- 1 red chilli deseeded ( we used 1 green and 1 red with seeds)
- 500g minced beef
- 1 small glug of good red wine (optional – we never use wine)
- 2 x 400g tins of chopped tomatoes
- Big glug of Worcestershire sauce
- 1 x 400g tin of kidney beans, drained and rinsed
- Salt and ground black pepper
Heat the oil in a pan over a medium heat, add the onion and cook for about 10 minutes until it’s nice and soft. Add the garlic and cook for one minute, then stir in the sugar, bay leaf, oregano, paprika or cayenne, cumin, chilli powder, red pepper, chilli and minced beef.
Use a wooden spoon to break up any large bits of meat, turn up the heat and keep stirring so it doesn’t burn on the bottom of the pan for about 5 minutes. Once the meat has browned add the glug of wine (if using) and boil for 2 minutes to get rid of the strong alcoholic taste.
Now add the tinned tomatoes, Worcestershire sauce, kidney beans and a good amount of salt and pepper. Bring to the boil, then reduce the heat and leave to simmer for an hour or so, stirring from time to time to prevent it sticking to the pan.
Check the mixture after 30 minutes and if most of the liquid has evaporated, add a little water or stock, then stir and leave to simmer and develop all those lovely flavours.
Serve with some white rice or tortilla chips, sour cream, guacamole and salsa.
*This recipe is featured in Lorraine Pascale’s cookbook Home Cooking Made Easy*