I think my dad has been cooking this Chilli Con Carne recipe since before he met mum! The original recipe comes from this ancient ’70s St Michael’s cook book but it’s one of those family dishes that no longer needs a recipe, we just get on with it. I like this recipe as it’s a nice, tasty and warming way of getting more pulses in my diet and I’m trying to get away from eating so much pasta so rice makes an excellent staple carb alternative. My dad’s a bit of a spice maniac it has to be said. Back in his army days he once drank coffee with Tabasco in it and declared it to be delicious! I, however, am not so fond of chilli, I like a bit of spice, sure, but I like to be able to taste the food that comes with it and noone likes to eat a meal with their nose running constantly. So spicy food is always a bit of a compromise in our family. We aim for somewhere in the middle and I cool mine down with yoghurt or creme fraiche and dad adds Tabasco to his.
1 large onion, chopped
2 cloves garlic, crushed
750g minced beef
1 tsp chilli powder
1 chilli, chopped (either leave this out if you’re not a fan of spice or put more in if you’re mental!)
1x400g tin chopped tomatoes
150ml beef stock
2 tbsp tomato puree
1 tsp sugar
1x400g tin red kidney beans, drained and rinsed
– Heat a few tbsp oil in a large pan. Add the onion and garlic and fry until soft.
– Add the minced beef, chilli powder and chilli. Cook until browned, stirring occasionally.
– Add the tomatoes, beef stock, tomato puree and sugar and stir until well combined.
– Put a lid on the pan and simmer on a low heat for 30 minutes, stirring a few times. *
– Add the beans and cook for another 5 minutes.
– Serve with basmati rice.
*Normally we cook it up to this point early in the day or evening then leave it standing until dinner time when we heat it up again then add the beans for the final 5 minutes.