CHILLI CON CARNE

This chilli con carne recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard ingredients.

INGREDIENTS serves 4

2 medium onions
1 red peppers
olive oil
1 heaped teaspoon chilli paste
1 heaped teaspoon ground cumin
1 x 400 g tin of red kidney beans
2 x 400 g tin of chopped tomatoes
500 g quality minced beef
A beef stock cube
2 tblespoons balsamic vinegar

METHOD

Peel and finely chop the onions. Halve the red pepper, and roughly chop.

Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped vegetables, then cook for 10 minutes, or until softened.

Add the minced beef, breaking any larger chunks, chilli paste, cumin, and a good pinch of sea salt and black pepper, and cook for a further 10 minutes stirring regularly.

Drain and add the kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin’s worth of water,you can add the stock cube.

Add the balsamic vinegar. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.

Test for seasonings

Serve with rice and/or a hunk of crusty bread, a tomato salsa, and wedges of lime on the side for squeezing over.

Original recipe Jamie Oliver updated by Sheila