Wednesday, September 30, 2020

Recipe: Chilli Con Carne

So now and again, I would try making something new in the kitchen for BabySumoKids to try. A couple of weeks ago, I made Chilli con carne - a spicy Tex-Mex meat stew with kidney beans and tomatoes.

I usually make this with beef mince, but you can also use beef chunks if you prefer. The beef is slow cooked along with onion, red pepper, garlic, tomato puree, beef stock as well as spices such as ground cumin, paprika powder and hot chilli powder. Incredibly easy to put together and makes such a homey, comforting dish. You can make a huge batch and have it over several meals too, as it keeps really well in the freezer. My favourite way of serving chilli con carne is with rice or tortilla chips (or both! cos why not?), along with some sour cream and half a creamy avocado each. Yum!

Chilli con carne
Recipe by Baby Sumo, adapted from BBC Good Food
Preparation time: 5 minutes
Cooking time: 1 hour
Serves 4-5

2 tbsp cooking oil
1 large onion, diced
1 large red pepper, diced
2 cloves garlic, finely chopped
500g beef mince
1 tsp ground cumin
2 tsp paprika powder
1 tsp hot chilli powder
300ml water
1 beef stock cube
1 can (400ml) tomato puree
1 can (400g) kidney beans
1 tsp caster sugar
Salt and freshly ground pepper

To serve
Boiled white rice
Freshly chopped herbs (eg basil or coriander)
2 avocados, peeled and sliced

1. In a large pot over medium high heat, add oil and then saute the onions for about 3-4 minutes, until softened. Add the garlic, red pepper, ground cumin, hot chilli powder and paprika powder and saute for a further 2 minutes, stirring occasionally.

2. Next, add the beef and cook for 4-5 minutes, until evenly browned.

3. Pour in the beef stock and tomato puree, and season with the sugar and some salt and black pepper. Simmer gently for about 30 minutes on low heat. Stir occasionally to ensure the sauce doesn't catch on the bottom of the pot.

4. Add the kidney beans and continue simmering for a further 10 minutes. Taste, and season with more salt or black pepper as required. Turn off the heat and leave the chilli to stand, with cover on, for 30 minutes before serving. 

5. Serve the chilli with sour cream, tortilla chips, or rice.

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