Chilli con Carne
This chilli takes my basic mince mix which I also use as a base for cottage pie and bolognese and gives it a spicy Mexican kick!
The basic recipe is a great one to cook in bulk at the weekend and freeze in portions. When I want to use it, I simply defrost, reheat and give it a makeover of my choosing that day.
You can use whatever mince you prefer. We cook a lot with pork. As my @musclefooduk hamper has different options I’ll mix beef with something leaner like chicken or turkey.
Basic Mince Ingredients (Makes 4 portions)
1 onion diced
Stick celery thinly sliced
1 carrot diced into small chunks
2 cloves garlic crushed
1 beef stock cube (made into 300ml stock)
1 Tsp marmite
1 TBSP tomato puree
TBSP oil for cooking (I use extra virgin olive oil)
Extras for chilli
400g tinned kidney beans drained and rinsed
400g tinned tomatoes
100g frozen peppers
1 Tsp each of chilli powder, paprika and ground cumin
Method For basic mince
Add half the oil to a large non stick pan on a medium heat.
Add the onion, celery, carrot and garlic with a little salt and pepper and gently sauté until softened (about 15 mins).
Meanwhile add the rest of the mince to a frying pan and cook until all the pink bits are browned.
Drain off any excess fat and add the mince to the vegetable mix.
Stir in the tomato purée and marmite and mix well.
Finally add the stock and stir to mix.
Bring to the boil and reduce to a simmer. Cook for around 20mins until the stock has reduced, stirring occasionally.
Method for the chilli
If you are making this straight away, after you have added the stock, stir in the tomatoes, kidney beans, peppers and spices.
Then do exactly the same as the final step above and bring to the boil, reduce to a simmer and cook until you have a nice consistency.
You can add a bit more chilli powder if you like it hot and salt and pepper to taste!
I’ve served here with celeriac rice but I also love to eat this over a roasted sweet potato.