This is Axel's Recipe for chilli con carne and is designed to feed 4 people.
Chilli Con Carne Recipe
Chilli Con Carne is a classic meal, spice it to your level of spice heat. A family favourite.
Ingredients
| 400g | can of organic red kidney beans |
| 2tsp | sunflower oil |
| 750g | organic beef mince |
| 2 | medium onions chopped |
| 1tbsp | Steenbergs organic Mexican chile powder |
| 1 | garlic cloves crushed or organic garlic granules |
| 1tbsp | organic plain flour (can use wheat free flour) |
| 750ml | beef stock |
| 2tbsp | organic tomato paste / puree |
| 1 | square of plain chocolate, grated or 50g Plamil Dairy Free Chocolate Drops |
| 1 | large red pepper, cored, deseed and cut into chunks or organic dried bell peppers |
| Steenbergs Organic 's natural sea salt & organic black pepper to taste | |
| Fresh coriander, to garnish |
Method
I used a real 'spoon' measure for teaspoon and tablespoon quantities rather than a kitchen-drawer spoon!
- Preheat the oven to 150°C.
- Heat the oil in a large flame proof casserole dish. Add the mince and cook in batches over a high heat for 5 minutes. Lift out with a slotted spoon and keep warm. Lower the heat and add the onions, Mexican chile powder and garlic and cook, stirring occasionally, for a few minutes until softened.
- Add flour and cook, stirring for 1 minute. Add the stock, tomato puree, grated chocolate, salt and pepper. Return the mince to the casserole dish, add the beans and bring to the boil. Cover and cook for 1½ hours.
- Add the red pepper and cook for 30 minutes.
- Taste for seasoning and garnish with the chopped coriander leaf.
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