Chilli con carne recipe

• 份量: 4 servings
• 准备时间: 30-40 mins
• 总时间: 1 hour 20 minutes

配料

1 large onion

2 peppers (mixed colour)

1 yellow pepper

2 garlic cloves

1 tbsp oil

1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)

1 tsp paprika

1 tsp ground cumin

500g lean minced beef

1 beef stock cube

400g can chopped tomatoes

½ tsp dried marjoram (or substitute with Oregano)

1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)

2 tbsp tomato purée

410g can red kidney beans

400g of rice

步骤

Prepare your vegetables:

Dice 1 large onion and the 2 peppers. Peel and finely chop 2 garlic cloves.

Start cooking:

1. Put your wok on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot.

2. Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.

3. Tip in the garlic, red pepper, 1 level tsp of chilli powder, 1 tsp paprika and 1 tsp ground cumin.

4. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

5. Add 500g lean minced beef. Turn the heat up so that the mince sizzles. break the mince up with your spoon or spatula into a fine mince.

6. If you’re wondering, we’re going to start the rice soon but not yet. Meanwhile, put a kettle on the boil with at least 300ml water.

7. 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.

8. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan.

9. Add a 400g can of chopped tomatoes. Tip in 2 tsps of dried marjoram, 2-3 pieces of chocolate, and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

10. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

Prepare your rice:

1. While you wait for the sauce to simmer, bring a pot of water to the boil and add the 400g of rice. Cook according to rice instructions.

Checking in:

1. Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Add the beans:

1. Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

2. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.

3. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.

Serve with the rice.

营养

• 卡路里: 380
• 总脂肪: 16.08 g
• 饱和脂肪: 6 g
• 钠: 1.03 mg
• 总碳水化合物: 21.09 g
• 膳食纤维: 9 g
• 总糖: 11 g
• 蛋白质: 33 g