The pound of minced beef sitting in the bottom of the fridge was insistently calling my name, so I finally paid some attention to it. As the proud possessor of a hacking cough that made me sound like a 40-Woodbine-a-day girl, I was not in the mood to push the boat out – I just wanted something that was comforting, warm and wasn’t pasta (poor Mr Sat. Night has been doing the honours this past few days, and there appears to have been a lot of pasta..)
So, Chilli con Carne it was then – once again I was amazed to find that I hadn’t shared this one with you – it’s perfect for the dinner that’s on the table in about 30-45 minutes. I literally just throw everything (except for the kidneys beans) into the pot as I go along and wait for it to become magical. The addition of some warmed tortillas or garlic bread and a dollop of crème fraiche on top raises this weekday treat up a notch or two on the social scale.
It freezes like a dream, and is great for reheating, for convenient work lunches the next day.
- a medium/large saucepan, for the chilli
- a large saucepan, for the rice
- Boiling water
- 1lb/500g good quality minced beef
- 1 large onion, chopped
- 1 red or green chilli, finely chopped
- 2 cloves of garlic, finely chopped
- Glass of red wine
- Teaspoonful of cumin seeds
- Heaped teaspoon of ground cumin
- Heaped teaspoon of ground Coriander
- Heaped teaspoonful of dried Oregano
- beef stock cube (optional)
- 1 tin of tomatoes
- OPTIONAL: A couple of fresh Plum tomatoes, deseeded and finely chopped, plus a small red Pepper , thinly sliced – also optional.
- 1 jar of Passata (mine was 350g)
- A dessertspoon of Sundried Tomato Puree
- A tin of red kidney beans.
- S+P, to season
- Basmati rice
- warmed tortillas/garlic bread/flatbread
- Crème fraiche (optional)
- finely chopped red onion/ grated cheese ( optional)
- Dry fry the cumin seeds until they become fragrant.
- add the chopped onion and minced beef and stir to break up the beef.
- Reduce the heat to medium, cover and leave to cook for 5 minutes or so.
- Add the red wine, oregano, ground cumin and coriander, and stir in.
- Finely chop the chilli and garlic, and add this.
- Stir again – the beef should be almost cooked at this stage, and all the added ingredients should be well mixed together.
- Crumble in the beef stock cube, if you’re using it.
- Add the tinned tomatoes, the Passata, and the sun-dried tomato paste.
- Then turn it down to a gentle simmer, and leave it. It’s ready to eat when you are..
- Add the red kidney beans about 10 minutes before serving.
I usually serve this in pasta bowls for simplicity.
Offer the bread, crème fraiche or other tasty morsels separately..
- I’ve made this, really successfully, as a vegetarian option by simply replacing the minced beef with Quorn mince and leaving out the beef stock cube. It’s a perfect dinner to cater for your vegetarian friend or family member, whilst feeding the rest of them at the same time.
- Check out my second-day Chilli – where I make my absolutely brilliant Oven Chips https://eatingforireland.com/recipe/my-latest-oven-chips/ – top it off with some of the Chilli sauce, sprinkle it with grated Cheese, and finish it off with some Crème Fraiche, sliced Spring Onions and sliced avocado.. totally yum!!
- If you’re in love with that all-in-one-pan vibe, why not try my other Chilli offering? My delicious – and it really is delicious – One Pot Beef and rice enchilada? https://eatingforireland.com/recipe/one-pot-beef-and-rice-enchilada/