Chilli con Carne

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Prep Time5

Cook Time2 30

Maturing time (minimum)1

Course: Main Course

Cuisine: Mexican

Keyword: beef mince, cherry tomatoes, chilli, chilli powder, cumin, garlic, onion, sun dried tomatoes

Servings: people

Calories: 539kcal

Author: Chief Cook and Bottle Washer

Equipment

An oven proof saucepan
A food processor

Ingredients

1 Red Chilli
2 cloves Garlic
1 large White Onion
1 tsp Cumin Powder
1 tsp Chilli Powder
1 jar Sun Dried Tomatoes drained of most of the oil
500 g Minced Beef no less than 12% fat
800 g Cherry Tomatoes that's two tins to most people! Buy the best you can
800 g Red Kidney Beans that's two tins! Drained
1 tbsp Oil we always use Rapeseed

Instructions

Peel and chop the onion into about 4 pieces. Peel the garlic, deseed and roughly chop the chilli. Put the garlic and chilli into the food processor and whiz up for a few seconds before adding the onion
Heat the oil in the saucepan and once everything is minced and mixed add it to the saucepan
Soften the onion, garlic and chilli mixture for about 8 minutes over a relatively low heat. Meanwhile put the sun dried tomatoes into the food processor and whiz up until they are chopped
After the onion, garlic and chilli mixture has softened, add the cumin and chilli powder and mix well. Add the mince and brown
Turn on the oven to preheat to around gas mark 2, 150°C
Once the meat has browned add the sun dried tomatoes and mix well. Put the tomatoes in the food processor and whiz for a few seconds to break them up and add them to the saucepan. Swill the tomato tin with about ½ a can of water and add it to the saucepan
Bring the chilli mixture up to a boil and make a cover for the pan out of baking parchment, put that over the pan and then put the lid on and transfer to the oven. The baking parchment helps to keep the moisture in the pan
Spend the next 90 minutes doing whatever it is that you like to do best before returning to the oven and removing the pan ... carefully, it'll be very hot!
Tip - leave a tea towel over the saucepan's handle to remind you not to grab it!
Add the kidney beans which you have drained in readiness. DO NOT ADD SALT ... unless you like kidney beans like bullets! Salt makes them go hard and, in any event this dish has enough flavour without salt
Return to the oven for half an hour and then remove, cool, and refrigerate for at least 24 hours to mature. Reheat and serve with grated parmesan, crusty bread or salad. Rice if you must! Delicious!

Nutrition