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Chilli con carne
- Prep time:
- 15 mins
- Cook time:
- 2 hrs
- Serves:
- 6-8
Tana Ramsay makes an easy version of this winter warmer that everyone will love
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Ingredients
- 100g sliced Pancetta
- 2 tbsp Olive oil
- 85g Butter
- 2 Onions, finely chopped
- 2 small Carrots, finely chopped
- 2 cloves Garlic, crushed
- 2 red chillies, seeds removed and finely chopped
- 1/2 tsp Chilli powder
- 1kg minced beef
- 150ml Red wine
- 3 tbsp tomato purée
- 1 x 400g canned Kidney beans
- 300ml beef stock
To serve
- grated Cheddar cheese
- Tortilla chips
- Soured cream
- guacamole
Method
1. Mince the pancetta in a food processor. Put into a pan with the olive oil and 2/3 of the butter and brown lightly for about 5 minutes.2. Add the remaining butter, onions, carrots, garlic, chillies and chilli powder. Cook on a low heat for 10 minutes, then add the beef mince and stir until browned and broken up.
3. Add the wine, increase the heat slightly and cook for a further 10 minutes. Add the tomato purée, kidney beans and 2/3 of stock. Bring to the boil, partially cover and simmer over a low heat for 1 hours 30 minutes. Stir occasionally - there should only be gentle movement. Add the remaining stock if it begins to look dry.
4. Grate some mature cheddar over the chilli con carne before serving with tortilla chips, soured cream and guacamole.
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Latest Comment
I doubled all ingredients for a party, tasted very bland, sorry to say. Added 3 tins of chopped tomatoes, tomato puree, 1 lrge tspn hot chilli powder and seosoned: lovely hearty chilli con carne. Served as suggested: it disappeared!
A very simple recipe to follow. It was a delicious meal.....very tasty!