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Chilli con carne

We all love a good chilli, and this is very often the dish I go to when I have people coming over. And almost every time I have to give the guests the recipe. I love dishes I can start cooking well in advance and then do nothing but stir it occasionally until it is served. This is one of those dishes. I'm sorry for the lack of pictures with this one, I will make it soon and post a picture.

800 gr good quality ground beef (I use 10% fat)

1 large onion

1 red chilli (seeds in or out, up to you)

200 grams sun dried tomatoes

1 can chopped tomatoes

1 cinnamon stick

4 cloves

1 teaspoon ground cumin

1 teaspoon paprika (preferably smoked)

1 can kidney beans (butterbeans are also very nice)

salt and pepper

olive oil or rapeseed oil

Brown the meat in a bit of oil and season with salt and pepper. Add in the chopped onion and finely chopped chilli and cook for a further 2-3 minutes. Puree the sun dried tomatoes with a bit of the oil and put into the pot along with the rest of the ingredients. Let this bubble away on a low heat or in the oven at 150° for at least an hour but 2-3 hours is the ideal time. When there are around 20 minutes left of the cooking time throw in the beans and let them bubble the rest of the time with the meat sauce. For us one can of beans is enough but you can put a bit less meat and a bit more beans if you want. Season to taste and if you want more heat its is very clever to put a pinch of dried chilli if you have it.

I like serving this with some rice, nachos, grated cheese, creme fraiche and homemade guacamole.

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