Pantry Favourite Recipes
Chilli Con Carne
If you are looking for a simple and easy to make but full of flavour Chilli Con Carne then go no further. To top off this recipe have added some of our own Chilli Relish with Sour Cream to give some extra special flavour. A really tasty dish for all the family to share.
Slice 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
Heat your pan on the stove over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot.
Add the onion and cook, stirring frequently, for about 5 minutes, or until the onion is soft and slightly translucent.
Add the garlic, red pepper, 1 heaped tsp hot chilli powder, 1 tsp paprika and 1 tsp ground cumin.
Stir well then cook for another 5 minutes, stirring occasionally.
Brown 500g lean minced beef. Increase the heat slightly then add the beef to the pan and break it up with your spoon. The mix should sizzle when you add the mince.
Keep stirring for a further 5 minutes so there is no pink bits. Make sure the heat is hot enough for the meat to fry and become brown.
To make the sauce crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good pinch of salt and pepper. Squeeze in 2 tbsp tomato purée and stir the sauce well.
Simmer it gently. Bring the whole mix to the boil, stir well and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
Serve with soured cream and plain boiled long grain rice.
- 1 large onion
- 2 garlic cloves
- 1 tbsp oil
- 1 heaped tsp hot chilli powder
- 1 tsp paprika
- 500g lean minced beef
- 1 beef stock cube
- 400g can chopped tomatoes
- ½ tsp dried marjoram
- 1 tsp sugar
- 410g can red kidney beans
- plain boiled long grain rice
- soured cream
- Northumbrian Pantry Chilli Relish