Chilli Con Carne Recipe with San Giorgio’s Beef Mince
1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
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
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice, to serve
soured cream, to serve
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up. Keep stirring and prodding for at least 5 minutes, make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar and add a good shake of salt and pepper. Add in about 2 tbsp tomato purée and stir the sauce well.
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. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) 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. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. Leaving the chilli to blend is really important as it allows the flavors to mingle.
Serve with soured cream and plain boiled long grain rice.