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Chilli con carne

Chilli con carne

Jo Pratt’s spicy chilli con carne is a one-pot wonder: easy to throw together using mostly storecupboard ingredients.

Ingredients

Preparation method

  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.

  2. Pour in the red wine and boil for 2-3 minutes.

  3. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.

  4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 6-8

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