The heating has been on full blast since October, my hot water bottle is a permanent fixture in my bed and it’s nearly flipping April. The only good thing about this weather is you’ve still got the perfect excuse to indulge in good old comfort food.
I’ve been cooking this Chilli con Carne for aeons and although my husband likes to slow cook it, I’ve not got the will nor the patience so it’s normally ready within half an hour.
If I’m on a diet, I ditch the rice and eat it with mashed cannellini beans warmed in the microwave, if not I serve it with rice and a pita bread with a dollop of creme fraiche on top.
- 1 onion (I use frozen, diced onions – the cheat’s way!)
- 1 garlic clove or teaspoon of Lazy Garlic
- 400g lean minced beef
- 400g tin of tomatoes
- 3 tablespoons tomato puree
- 3-4 teaspoons chilli flakes
- 1 teaspoon ground cumin and 1 tsp ground coriander
- Shake of Worcester Sauce
- 1 beef stock cube
- 1 tin kidney beans
- Slug of red wine
- Fry the onion and when it’s softened, add the mince. I like to mash it up with a fork to give it a finer consistency.
- When the mince is nicely browned, add the red wine (and pour a glass for yourself).
- Stir in the tomatoes, tomato puree, cumin, coriander, Worcester sauce, chilli flakes and stock cube. Season with salt and pepper.
- At this stage, I add the kidney beans but you can leave putting them in until the end.
- Cook for 25-30 minutes on a low heat but if you want a really rich con Carne, cook on a very low heat for 50 minutes.
Verdict: perfect for a cold winter’s evening and can be made in advance and heated up. It freezes really well too.