Chilli con carne
This dish has many regional variations and chilli-heads will argue whether to ‘bean or not to be bean’. In my eyes it says it all in the name and extra! This version of ‘spicy meat stew’, incorporates both beans and tomatoes to the steak mince. Enhanced by a combination of chillies and spices and the sweetness of the dark chocolate, this stew is great for sorting 6 of your mates or family out, especially if there’s a good match on the television. Accompanied by sour cream, fresh guacamole and rice or tortilla chips, it is a winner every time.
Servings:
Ingredients
- 500 grams Beef mince (£2.50)
- 1 whole Onion (£0.13)
- 1 Tin Tomatoes (£0.35)
- 1 Tin Kidney Beans
- 13 grams Tomato puree tablespoon (£0.03)
- 1 stock cube Beef stock + 200ml water (£0.13)
- 1 stick Celery (£0.08)
- 1 whole Carrot (£0.10)
- 1 whole Red Pepper (£0.40)
- 1 whole Red Chilli (£0.20)
- 1 whole Scotch Bonnet chilli (£0.25)
- 5 cloves garlic (£0.15)
- 10 grams ginger (£0.03)
- 25 grams dark chocolate (£0.38)
- 10 grams Cumin (£0.22)
- 10 grams Paprika smoked if you can get it (£0.17)
- 10 grams Cinnamon (£0.21)
- 10 grams Oregano (£0.08)
- 5 grams Black pepper teaspoon (£0.16)
- 13 ml Vegetable oil tablespoon (£0.02)
- 15 grams Fresh coriander chopped (£0.30)
- 5 grams Salt (£0.01)
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Prep Time: 15 minutes
Cook Time: 3 hours
- Dice the onion, celery and carrot and fry in the vegetable oil for 3 minutes.
- Add the mince and brown on all sides Toss in the minced garlic and ginger and stir through.
- Pour in tomatoes, kidney beans, tomato puree and beef stock. Mix thoroughly.
- Add diced red pepper and chillies (dependent on how hot you want it) and stir through.
- Sprinkle in cumin, cinnamon, cumin and paprika and season with salt & pepper. Fold in dark chocolate.
- Cover and allow to simmer for 3 hours, stirring occasionally. The sauce will reduce. Dress with chopped coriander and serve with Guacamole, sour cream and maybe some grated cheese.
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