Chili Con Carne is a very economical way to feed a lot of people for very little money, and it tastes pretty damn good as well.
Now, for Chili, you want to get as lean mince as you can. Ideally, you'd get a 5 star mince, but I prefer how the 4 star mince tastes, personally.
Some people prefer Chili that is less spicy. If you want that, simply halve the amount of chili powder, and if you want it really mild, only put in half of the chili. If you want it even MORE mild chili, I can't help you.
Aside from this, if you have a slow cooker, it's always worth chucking the finished Chili in with a couple bay leaves on low for a few hours before serving. Or even overnight, if you're insane enough.
Ingredients
1 large onion
1 red chili
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
500 g lean minced beef
1 beef stock cube
400 g chopped tomatoes
1/2 tsp dried marjoram
1 tsp sugar
2 tbsp tomato puree
410 g can red kidney beans
1/2 tsp dried marjoram
1 tsp sugar
2 tbsp tomato puree
410 g can red kidney beans
Method
Prepare vegetables. Chop onion into small dice
Cut red pepper length ways, remove stalk and wash the seeds away, then chop.
Peel and finely chop 2 garlic cloves
Put pan on hob over medium heat. Add tbsp oil and leave for 1-2 minutes until hot
Add onion and cook, stirring frequently, for about 5 mins, or until onion is soft, squidgy and slightly translucent.
Tip in garlic, red pepper, hot chilli powder, paprika and cumin
Give a stir, then leave to cook for 5 mins, stirring occasionally
Brown beef mince, breaking up with spoon or spatula
Keep stirring and prodding for at least 5 minutes, until mince is uniform
Make sauce, crumble stock cube into 300 ml hot water, pour into pan with mince
Add chopped tomatoes, tip 1/2 tsp dried marjoram, 1 tsp sugar and salt and pepper. Squirt in 2 tbsp tomato puree and stir well
Simmer gently. Bring to boil, give good stir and put lid on pan. Turn down heat until gently bubbling and leave for 20 mins
Check on occasionally to stir, and ensure sauce doesn't catch on bottom of pan. If it is, add tablespoons of water and make sure heat is low
Drain and rinse can of kidney beans in sieve and stir them into chilli pot. Bring to boil again and gently bubble without the lid for another 10 mins, adding more water if it looks too dry
Taste and season chilli.
Replace lid, turn off heat and leave to stand for 10 mins before serving.
Serve with sour cream and rice, if so desired.
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