Chillie Con Carne

Chillie Con Carne


1 tblsp olive oil
1 fairly large onion, chopped
3 cloves garlic, grated
1 stick celery, chopped
500 g lean minced beef
2 tsp chilli powder
pinch cayenne pepper
1 tsp dried oregano
1 tin chopped tomatoes
3 tblsp tomato sauce or paste
1 tsp brown sugar
1 tblsp vinegar
¼ cup red wine
1 can red kidney beans, rinsed and drained
salt and freshly ground black pepper


Heat the olive oil in a large saucepan and add the chopped onion, grated garlic and chopped celery. Cook over a medium heat for 5 minutes stirring. Add the minced beef and cook for another 5 minutes, stirring until until browned. Add the chilli powder, cayenne pepper and oregano. Cook and stirring well for 2 minutes. Add the chopped tomatoes, tomato sauce/paste and red wine. Mix well, and simmer for 30 minutes. Add the sugar, vinegar and kidney beans. Stir well and season with salt and freshly ground black pepper. Heat through for 5 minutes.

This dish can be served straight away but if made the day before and kept overnight in the fridge it improves the flavour. Just reheat and serve with rice.

N.B. I often leave out the chillie powder and cayenne and add a chopped hot chillie like a Scotch Bonnet instead. 


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