Here it is, the recipe for my mums chilli con carne – arguably the best of all ‘mum chilli’s’ around the country. Remember those days as a child, going to your friends houses for tea and being served up watery brown mince with a hint of heat? Well don’t be that mum – use this recipe!!
Chilli is so simple and easy to make, plus, you don’t have to be strict on timings, I find that the longer it simmers away on a low heat, the better it tastes.
Ingredients, serves 2 -3
- Beef mince – (I used ground steak mince for a better texture but any will do)
- Smoked Paprika
- Tinned tomatoes
- Tomato Puree
- Red chilli diced
- 2 cloves of garlic crushed
- 1 onion diced finely
- Tinned Kidney Beans
- 1 Green pepper cut into chunks
- 1 Bay leaf
- Beef oxo cube
- Fry the onion and garlic for a few minutes over a medium heat until softened.
- Add a bay leaf and sprinkle a tsp of smoked paprika over the mixture and stir in.
- Add the minced beef and fry for around 5 minutes until the beef is starting to brown. Crumble an oxo cube over the beef and stir in.
- Add the green pepper chunks and chilli at this stage. I prefer to add the chilli later than the onions and garlic as I think it retains its heat and flavour.
- Add a tin of tomatoes and break them up in the pan. Allow to simmer for around 10 mins and then stir in the tomato puree.
- Leave to simmer on a very low heat for 15 mins – actually, the longer you leave it, the better the flavour.
- Shortly before serving, add the drained Kidney Beans – they just need to soften slightly and warm through.
- Serve with rice and if you have it, a dollop of soured cream.
|Stirring with one of my African salad tongs.. nothing like a giraffe to perk up your stirring!|
|The finished thing.. soooo good!|