Chilli con carne

Ingredients:

500g minced beef
2 chopped onions
2 garlic cloves
2 red chilli peppers
can kidney beans ( or chilli beans )
can chopped tomatoes
2 big handfuls mushrooms (chopped)
2 tsps hot chilli powder ( or chilli flakes )
3 tbs tomato puree
1 tsp paprika
1 tsp cumin ( ground)
salt & pepper
oil
beef stock cube

Method:

Finely chop the onions and chopped ( not sliced) mushrooms and fry them in the oil until they go soft, don’t brown them. I love mushrooms in my chilli, I know most recipes don’t include them but they make a big difference.

Thinly slice the peppers and finely chop the garlic then add these to the pan with the cumin and paprika, Stir for just a minute or two.

Add the meat at this stage, stirring all the time so it cooks evenly for about 6 – 8 minutes then add the tomatoes , purée and chilli powder.

Do a taste test now adding the salt & pepper and you may need more chilli powder if you like it hot. Then add the kidney beans.

There are two ways of doing the next stage, it just depends what consistancy you prefer. I prefer to crumble my stock cube on the top of the chilli, stirring it in then leaving to simmer with the lid on for about 15 minutes. Then turn off the heat and leave for at least 10 minutes before eating. This makes a thicker tastier chilli in my opinion. Or…

Add the stock cube to ½ or ¾ of boiling water, add to the chilli, bring to the boil then simmer for 45 minutes. Again, turn off the heat and serve after 10 minutes.

I have made it both ways but prefer it the first way