With three of my kids studying away from home this year I’m cooking with them in mind lately at home too. This means that what I’m sharing on my Instagram feed may give them some ideas that are simple, tasty and easy should they take the figary to chop an onion. Chilli Con Carne is one of those versatile dishes that can serve a party or a gaggle of students. Usually served on rice I really find a baked potato to be a more satisfying vessel on which to prop the chilli. And by the way if you don’t eat the skins of your baked potato you are really missing out on something special – load with some sour cream, some melting butter or better again melting cheese – delicious. This recipe is one of the mainstays from my first book ‘Gimme the Recipe.’
Ingredients – serves 6
You will need:
1 tbsp olive oil
500g round steak mince
2 medium onions
1 red pepper
2 garlic cloves
1 tsp hot chilli powder
1 tsp paprika
1 tsp cumin
2 tbsp tomato puree
1 tsp white sugar
1 tsp oregano
500ml beef stock
1 x 400g can chopped tomatoes
1 x 400g can kidney beans
Fresh parsley or chives to garnish
Baked potatoes or boiled rice to serve.
Heat the olive oil in a large deep frying pan or saucepan and brown the mince over a medium/high heat until the juices run clear.
While the mince is browning, finely chop the onions, dice the pepper into small pieces and crush the garlic.
Push the browned mince to the side of the pan, add the chopped onion and red pepper to the centre, and cook on a medium heat for 5 minutes.
Push the onion and pepper towards the sides, add the garlic, chilli powder, paprika and cumin, and cook for 1 minute.
Add the tomato puree, sugar, oregano, beef stock and canned tomatoes and mix well.
Bring to the boil then reduce the heat to a simmer for 20 minutes, stirring occasionally.
Strain, rinse and add the kidney beans and return to the boil.
Reduce heat again and simmer for 5 more minutes.
Great served with a baked potato and a dollop of sour cream with a garnish of chopped fresh parsley or chives.