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Chilli-Con-Carne
Serves 6
Easy
Total time:
The best ever chilli-Con-Carne
Skip to 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
step 1
Heat the oil oilve in large pan. Heat chopped onions over low hear for about 10 mins (until tender & transparent)step 2
Add mince and brown off over medium heat with wooden spoon until well brown. Spoon off any excess liquid fat.step 3
Lower the heat and add - pepper, tomato puree, garlic, cumin, chilli powder, mustard, salt, basil and oregano, stirring well to combinestep 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 minsstep 5
Add the olives and simmer for further 5 mins.step 6
Serving Suggestion:step 7
Accompained by sour cream, diced avocado, cheddar cheese (grated) and some tortilla chips
