Chilli Con Carne

Chilli con carne originates from the southern United States, and traditionally features stewing cuts of beef, and/or mince cooked with chilli, beans and tomatoes. My recipe is not exactly authentic, but it is really tasty. Plus, the addition of extra vegetables makes it quite a healthy dish, especially if you use lean mince. It is also easily adapted to suit all tastes - if you do not like red meat, you can use chicken or turkey mince; if you are vegetarian or vegan, replace the meat with soya mince, or use extra beans. These options will not produce such a rich sauce, but are equally tasty I should know, I've tried them all!

The amount of chilli you use is purely up to you, but I recommend starting with smaller quantities, and adding more later. Also, you can substitute chilli powder for the fresh chilli of your choice personally, I like 2-3 Birdseye chillies or one whole habanero (scotch bonnet) chilli, but I do like it spicy.

Finally, a note on cooking times: the 45 minutes simmering I stipulate is really a minimum. This dish benefits from a longer cooking it will stand up to 3 hours, providing you don't let it dry out.

Serves 4

Ingredients:
500g (just over 1lb) Minced Beef I prefer lean, but it is a matter of personal preference
1 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1 medium carrot, finely chopped
1stick celery, finely chopped
1 red or yellow sweet (bell) pepper, seeded and finely chopped
400g tin tomatoes
400g tin red kidney beans, drained
1 beef or chicken stock cube
1tsp hot chilli powder or to taste.
1tsp oregano
cumin
A little oil
Large handful of fresh coriander (cilantro) roughly chopped

Method:
1) Heat 1tbsp oil in a large saucepan and fry the onions gently for 4-5 minutes until they begin to soften and go translucent.
2) Add the mince and garlic and fry until the mince is nice and brown, bashing it up into small pieced with a spatula as you go
3) Add the other vegetables and stir-fry until starting to soften approx. 4-5 minutes.
4) Add the tomatoes and a can of water. Crumble in the stock cube, add the chilli, cumin and oregano. Bring to the boil, then turn the heat down to a gentle simmer. Simmer uncovered for at least 45 minutes,
5) Add the beans and bring back to the boil. Taste for heat and seasoning. Add salt, pepper and additional chilli as required
6) Sprinkle the coriander over the chilli, and serve with any or all of the following: rice, tortillas, tortilla chips, salsa, guacamole, soured cream with chives, grated cheddar cheese, green salad.

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