Spicery Chilli Con Carne

Source: The Spicery (p134)

• Time: 1 hour 15 minutes (Prep 15 mins | Cook 1 hr)
• Serves: 4

Ingredients

• 500g beef mince
• 1 onion, finely chopped
• 3 cloves of garlic, roughly chopped
• 400g tin of tomatoes
• 400g tin of kidney beans, black beans, or pinto beans (including all the liquid)
• 2 tbsp tomato purée
• 2 tbsp vinegar (white wine or cider vinegar)
• 150ml water
• 3 tbsp oil
• 1 tsp salt
• 5 tsp Ancho Blend
• 3 tsp Canela Blend
• 2 tsp Chipotle Blend
• 3 tsp Orégano Blend

Method

1. Brown the mince

1. Fry the mince and onion1 onion, finely chopped in 3 tbsp oil over a high heat for 10 minutes, or until beginning to brown around the edges, breaking the mince up as it cooks.

2. Make the sauce

1. Blend the tinned tomatoes400g tin of tomatoes with the garlic3 cloves of garlic, roughly chopped, tomato purée2 tbsp tomato purée, vinegar2 tbsp vinegar (white wine or cider vinegar), 150ml water, 5 tsp Ancho Blend5 tsp Ancho Blend, 3 tsp Canela Blend3 tsp Canela Blend, 2 tsp Chipotle Blend2 tsp Chipotle Blend, 3 tsp Orégano Blend3 tsp Orégano Blend and 1 tsp salt to a smooth sauce.

3. Simmer

1. Stir the sauce into the browned mince, then cover and simmer for 40 minutes (even better 1 hour or more), stirring occasionally and adding a splash of water if the sauce gets too thick, until the mince is cooked through and the sauce is rich and thick.

4. Add the beans

1. Stir in the beans along with all the liquid from the tin. Simmer for a further 10 minutes, or until fully warmed through.

5. Serve

• Serve with plain rice, a dollop of sour cream, and guacamole.

Serve with

• Chilli Con Carne (Jamie Oliver’s version)
• Guacamole
• Chilli Cheese Cornbread