Chilli Con Carne
Ingredients
Method
3 Tbsp olive oil
1 large onion, roughly chopped
1/2 jar preserved roasted red peppers, roughly chopped
1 Tbsp cumin seeds
3 cloves garlic, finely sliced
500 g minced beef
500 g casserole beef, diced into 2cm pieces
50 g chipotle chilli paste
3 Tbsp chilli powder
2 Tbsp paprika
1 beef stock cube
4 Tbsp tomato purée
2 Tbsp dried oregano
1 Tbsp pipers potion, finely chopped
400 g red kidney beans, drained
1 lime, zested and juiced
1
In a large saucepan fry the onion, roasted red pepper, cumin seeds and garlic in the olive oil until golden brown.
2
Add the minced beef and break up to fine shredded beef whilst browning it off. Once brown add the diced casserole beef and brown off too.
3
Add the chipotle chilli paste, dried spices and beef stock cube or stock pot. Stir well for 2 Minutes to get all the beef well coated in the spices.
4
Put the pipers potion chillies, dried oregano, sugar, salt and stir for another 30 Seconds. Next add the chopped tomatoes to the pan and 800 ml water. bring up to the boil and simmer for 60 Minutes.