Mains
American
AmericanChilli con Carne
A spiced beef and bean chilli at three levels, from a quick storecupboard bowl to a slow-cooked brisket chilli built on toasted dried chillies and dark chocolate.
Gluten-free
Dairy-free
Nut-free
Better version
Better mince bloomed with cumin, smoked paprika and fresh chilli, with two kinds of beans.
Per serving£2.05
Total cost£8.20
Time1 hr 5 min
Ingredients for 4
- 500 g beef mince (15% fat)
- 1 onion , diced
- 1 red pepper , diced
- 1 red chilli , finely chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 400 g tinned chopped tomatoes
- 400 g tinned kidney beans , drained
- 400 g tinned black beans , drained
- 250 ml beef stock
- To serve
- 200 g long grain rice , to serve
Method
- Soften the onion and red pepper in oil for 8 minutes, then add the fresh chilli and spices and cook for 1 minute.
- Add the mince and brown thoroughly until any liquid has cooked off.
- Stir in the tomatoes, both beans and the stock and bring to a gentle simmer.
- Simmer uncovered for 40 minutes, stirring now and then, until rich and thick.
- Season to taste and rest for 5 minutes.
- Serve over rice with your favourite toppings.
Equipment
- heavy pan
- saucepan
The three ways, side by side
Budget
Value mince, a tin of kidney beans and a shop chilli powder, ready in half an hour.
Better
Better mince bloomed with cumin, smoked paprika and fresh chilli, with two kinds of beans.
Ultimate
Chunks of brisket slow-cooked with toasted ancho and chipotle chillies, dark beer and a square of dark chocolate.
