Chilli con carne is easy to put together, low in fat and salt. You only need two tablespoons of olive oil to make this recipe and thus I class it as a healthy meal 🙂 . Above all, it’s delicious! I love the combination of spiciness and hotness of this dish to the palate.
This is one meal I do not like eating when not cooked by my humble self. Reason being most Chilli con carne I’ve eaten when bought tastes bland. I mean it’s CHILLI con carne for crying out loud. Let me taste the chilli! lol.. I love my pepper and you all should know that by now even though I take into account not everyone is like me and reduce pepper in most of my recipes I give here. With this dish I have put the chilli and scotch bonnet as a guide please use as it suits you. If you find that it’s not as hot as you’d like by all means increase the quantity and if it’s too hot for you cut down on the chilli. Having said that, here is my recipe and I hope you enjoy it as much as I do
350g minced beef
1 brown onion (chopped)
1 garlic clove (chopped)
1 tablespoon tomato puree
1 400g tin chopped tomatoes
1 400g tin kidney beans (drained and rinsed)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon thyme
3 scotch bonnet (chopped)
2 chillies (chopped)
1 bay leaf (optional)
1 tablespoon chilli powder or cayenne pepper
2 tablespoon olive oil
1/2 cup beef stock or 1/2 cup water
1 stock cube (I use maggi)
1) Heat the oil in a pot, add the garlic and onions and stir for 1-2minutes.
2) Add the minced meat and stir till it changes colour to brown
3) When the meat is browned, add the cumin, coriander, thyme, scotch bonnet, chilli and chilli powder.
4) Add the chopped tomatoes, beef broth or water, stock cube and bring the sauce to the boil.
5) Add the tomato puree then lower the heat and simmer gently for 15-20 minutes.
6) When the sauce is beginning to thicken, add the drained kidney beans and simmer for another 10-15 minutes.
7) Add salt to taste.
Chilli con carne is ready. Wait! don’t eat just yet. To get the best taste from chilli con carne refrigerate and heat the next day. You know how some soup tastes better the following day? like Ogbono soup, bitter leaf soup and Ayamashe? yes! add Chilli con carne to that list.
Best served with rice. You can also serve with pasta, yam, potatoes, plantain.
Bon appetit 🙂
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