Simple Chilli con Carne
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This is ideal for wintry weather, it also makes an excellent burrito filling. If you like it hot, try adding an extra chilli!
Servings
6 people
Servings
6 people
Simple Chilli con Carne
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is ideal for wintry weather, it also makes an excellent burrito filling. If you like it hot, try adding an extra chilli!
Servings
6 people
Servings
6 people
Ingredients
  • 2 tbsp olive oil
  • 700g (1 lb 9oz) stewing beef, fat removed and cut into 1-2cm cubes
  • 1-2 onions, chopped
  • 5 cloves of garlic, crushed
  • 400g (140z) tin of tomatoes
  • 1 x 280g jar of Ballymaloe Jalapeno Pepper Relish
  • 1 green or red chilli, chopped (leave the seeds in)
  • 1-2 tsp ground cumin
  • 400g (14oz) tin kidney bins, drained
  • salt
  • Sour cream, coriander leaves and grated cheddar cheese to garnish
Units:
Instructions
  1. Heat the olive oil in a casserole or saucepan. Season the meat with salt and pepper and cook until the meat browns slightly, add the onion and garlic and stir for a minute. Add the tin of tomatoes, Ballymaloe Jalapeno Pepper Relish, chopped chilli and a good pinch of salt. Cover with a lid, bring it to the boil, reduce the heat and simmer for an hour or until the meat is cooked ( it should be nice and tender).
  2. By the end of the cooking time, the liquid should have reduced to a thick sauce. If it gets too dry during cooking, just add a little more water or liquid from the beans. (You can also out into the oven at 150°C/ 300°F/Gas Mark 2). Finally, add the cumin, kidney beans and simmer for a further 10 minutes.
  3. Serve with rice, a spoonful of sour cream, some grated cheddar and coriander leaves. This is also delicious served in a burrito, simply heat a tortilla wrap and spoon the chilli con carne onto the wrap with some lettuce, cheddar cheese, sour cream and guacamole.