Easy chilli con carne
Prep:
20 mins
Cook:
90 mins
2 large onions
700g lean minced beef/ lean stewing beef, fat removed and cut into 1-2cm cubes
5 cloves garlic, crushed
800g canned chopped tomatoes
2 green peppers, sliced
3 green or red chillies, chopped, seeds left in if you like your chillies fiery
2 tsp ground cumin
1 tinned red kidney beans, 400g
1 tsp brown sugar
To serve
125ml soured cream
2 tbsp coriander leaves, chopped
4 tbsp cheddar cheese, grated
Pour the olive oil into a saucepan and set over medium-high heat. Add the beef and fry for about 5 to 7 minutes, until brown. Stir in the onion and garlic and fry for about one minute. Mix in the tomatoes, chillies, peppers and a pinch of salt.
Put a lid on and stew for about an hour. The beef should be tender and the liquid reduced. Add a splash of water if it becomes too dry while simmering.
Pour in the cumin, kidney beans and brown sugar and stew for 10 more minutes.
Garnish with coriander leaves and serve with rice, a spoonful of sour cream and grated cheddar cheese.
Tip:
If you enjoy really spicy food, serve this dish with a small bowl of hot chilli sauce.
Serves
6
Preparation Time
20 minutes
Cooking Time
90 minutes
Main ingredients
Beef, Rice
Recipe Type
Dinner, Easy, Family Dinners, One Pot, Classics
Cuisine
Mexican
Level of Difficulty
Easy
