Chilli con carne, a dish fit for a king. It really has it all, delightful flavours, great colour, it is healthy, filling, and super simple to make. And if you think that it is all cooked in one pot, you know that you hit the jackpot. If you are like me, unable to cook small portions and rather cook enough to feed an army, you can easily freeze it to be enjoyed later on. If there is anything left, of course.
A few dishes can be called true classic, and this one tops the charts. It is actually a basic minced beef stew that has a toothsome chilli kick, but, of course, you can make it your own by adding some gorgeous veggies to it. You need not wait for the cold season to have it, although it does become your best ever friend when freezing temperatures strike, as no food can match it when it comes to comforting you. It is simply delicious no matter what season. And if you do believe in the saying that the way to a man’s heart is through his stomach, this recipe is failproof. Check out my Beef stew with vegetables for more meaty and hearty dishes. Marvellous!
Super simple chilli con carne
- 500 g minced beef
- 500 g tomato sauce
- 1 large onion
- 1 carrot
- 1 red chilli pepper
- 1 can of red kidney beans
- 1 tsp dried rosemary
- 3 bay leaves
- 1 cup beef stock
- 1 tbsp vegetable oil
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp tomato puree
- fresh parsley to taste
- Cut the onion roughly and add the vegetable oil to a large pan.
- Fry the onion until translucent, then add the minced beef and stir until it becomes brown.
- Grate the carrot and chop the red chilli pepper and mix them in. I recommend deseeding the red chilli pepper if you do not like that much spiciness.
- Add the tomato sauce, red kidney beans and beef stock. I like to throw the bay leaves in at this stage so the flavours can be released while the beef is cooking.
- Cook on a medium heat until all the liquid has been absorbed and the beef is tender.
- Add the dried rosemary, chopped parsley and season with salt and black pepper.
- I find that adding a bit of tomato puree not only enhances the lovely colours, but also adds a bit of sweetness to the dish.
- Remove from the heat and serve with basmati rice, couscous, bulgur wheat or anything else that takes your fancy.