Chilli Con Carne

This dish is a midweek winner in our household. Easy, tasty and extremely comforting – especially when it’s cold outside and you’re longing for something hearty to hit that spot. 

My secret ingredient? A piece of dark chocolate thrown in the mix to finish off – adding an extra depth of richness to the sauce. 

You can ramp up the spiciness to your liking by splashing some hot sauce over the top just before serving. I love how versatile it is –  can be served with rice, jacket potato, salad or chips…whatever takes your fancy!

Serves 4

What you’ll need:

2 tbsp olive oil

500g mince beef

2cm piece of ginger

1 heaped tsp cumin

1 heaped tsp cayenne pepper

1 tsp dried oregano

1 tsp dried coriander

1 tsp dried basil

400g can of chopped tomatoes

1 tbsp tomato paste

1 beef stock cube ( I use this)

2 x 400g can of red kidney beans, drained

green chillies, sliced (optional)

2cm piece of dark chocolate

salt and pepper, to taste

Let’s kook:

1) In a pestle and mortar, smash the garlic and ginger to a paste.

2) Heat the oil in a pan and fry the mince on high for about 5 mins until brown. 

3) Reduce the heat. Add the cumin, cayenne pepper and garlic/ginger paste and stir.

4) Add the dried herbs (oregano, basil and coriander) and stir.

5) Add the canned tomatoes, tomato puree and beef stock cube/pot. Stir well.

6) In goes the beans with half a cup of water. Mix it altogether.

7) Throw in the green chillies (I sliced these in big pieces so Adam can avoid them if he can’t handle the heat!) 

8) Now for the magic – stick a piece of dark chocolate in and stir.

9) Season with salt and pepper to taste.

10) Pop the lid on and let it simmer for 10 minutes.

11) Plate up with a dollop of sour cream and enjoy!

Till next time…Outskies!

Srey x

 

 

 

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