Lorraine Pascale Chilli Con Carne
At number 9 on the nations favourite food list is a classic, spicy dish called Chilli Con Carne. Lorraine cooks a version of this great, simple and quick recipe loved by millions of Britains.
Read on for our own Chilli Con Carne recipe which packs in loads of flavour and is super simple to make. The recipe below should create enough for leftovers which is good news as it is one of those dishes that always tastes better reheated!
500g of beef mince
half cup water
1 beef stock cube
1 celery stick (optional)
1 large carrot
1 Bird eye chilli
1 large onion
2 cloves garlic
1 tin kidney beans, rinsed
1 tin or carton of passata
Teaspon of smoked paprika
Start this great Chilli Con Carne recipe by bring a pan up to heat. Place the mince in the pan, break it up and leave to brown on one side.
While the mince is browning, chop your vegetables finely and drain and rinse the kidney beans in fresh water.
Turn the mince and leave to brown once more.
Remove the mince from the pan and add the chopped onions, celery and carrot. move around the pan until they have softened and any mince browning has lifted and then add the garlic, finely chopped.
Re-add your browned mince to the vegetables, along with a finely chopped chilli (or chillis depending on how hot you like it!), crumble in the stock cube and tip in the kidney beans and half a cup of water.
Allow the ingredients to combine before adding the passata.
Place a lid on the pan and leave to simmer for at least 20 minutes or until the liquid has reduced to a thick sauce.
Serve on a bed of rice and a generous sprinkle of malt vinegar which really brings out the flavours.