Con carne
A delicious, quick and easy meal that all the family will enjoy. Con carne the oil in a frying pan and add chopped onions and peppers, fry until soft.
Add mince, continue cooking until brown, 2 – 3 minutes. Add tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally. While chilli is cooking begin to cook rice. Taste to see if more chilli is needed, if so cook for a further 2 minutes. Serve hot with rice and tortilla chips. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
Not too keen on red meat? Try our chicken version of chilli con carne, with all the richness of the classic dish. Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more.
Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly. Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander. Cut 10cm circles out of ready-rolled shortcrust pastry and spoon any chicken chilli onto one half of each circle. Brush the sides with beaten egg, fold and seal with a fork. Brush the tops with more egg.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop.
Peel and finely chop 2 garlic cloves. Put your pan on the hob over a medium heat. Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
