Winter's Evening Chilli con Carne
Winter's Evening Chilli con Carne
Serves: to serve 4
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 hr 15 mins
ingredients
2 tablespoons -
olive oil
2 large - onions
3 - 4 cloves - garlic
2 tablespoons - chilli powder
2 teaspoons - ground cumin
2 teaspoons - dried oregano
2¼ lb - lean minced beef (ground beef)
1 x 14oz can - chopped tomatoes
2 - beef stock cubes
2 large - red bell peppers (sweet peppers)
10 - sundried tomatoes
1 x 14oz can - red kidney beans
- salt and pepper
2 large - onions
3 - 4 cloves - garlic
2 tablespoons - chilli powder
2 teaspoons - ground cumin
2 teaspoons - dried oregano
2¼ lb - lean minced beef (ground beef)
1 x 14oz can - chopped tomatoes
2 - beef stock cubes
2 large - red bell peppers (sweet peppers)
10 - sundried tomatoes
1 x 14oz can - red kidney beans
- salt and pepper
directions
- Peel the onions, halve and slice them. Heat the oil in a large, deep pan or flame-proof casserole, and fry the onions gently for 8-10 minutes. Peel and chop the garlic and add it to the pan. Stir in the chilli powder, ground cumin and dried oregano and cook for 1 minute, then gradually add the mince (ground) beef, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season well with salt and freshly ground black pepper.
- Cover and simmer for 25 minutes, stirring occasionally. Deseed the peppers and cut into chunks. Stir these and the sundried tomatoes into the pan and cook for a further 30 minutes (stirring from time-to-time) until the peppers are tender. Drain the liquid from the kidney beans, stir them into the pan and cook for a further 5 minutes to make sure everything is hot.
- Serve with avocado and basmati rice or tortilla chips and a bowl of soured cream.