Chilli-Con-Carne
Member recipe

Chilli-Con-Carne

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 6

The best ever chilli-Con-Carne

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 Tablespoon Olive oil
  • 225g / 8oz ground beed
  • 1tbsp ground black pepper
  • 175g / 6oz tomato puree
  • 1 tbsp finely chopped garlic
  • 20g / .70oz ground Cumin seed
  • 25g / 1oz plain chilli powder
  • 1/8 cup Dijon mustard
  • 1 tbsp sea salt
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 450g / 1lb can of chopped plum tomatoes (drained)
  • 1 cup of red Chanti wine
  • 1 tbsp Lemon Juice
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped parsley
  • 450g / 1lb can of kidney beans
  • 1 small can of pitted olives

Method

    1. Heat the oil oilve in large pan. Heat chopped onions over low hear for about 10 mins (until tender & transparent)
    2. Add mince and brown off over medium heat with wooden spoon until well brown. Spoon off any excess liquid fat.
    3. Lower the heat and add - pepper, tomato puree, garlic, cumin, chilli powder, mustard, salt, basil and oregano, stirring well to combine
    4. After 2 to 3 mins add the drained tomatoes, red wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer uncovered for 15 - 20 mins
    5. Add the olives and simmer for further 5 mins.
    6. Serving Suggestion: Accompained by sour cream, diced avocado, cheddar cheese (grated) and some tortilla chips

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.