Chilli con Carne has a reputation for being very hot but it really is up to you and it depends entirely on how many chillies you add. One and a half chillies (seeds removed) should give the dish a little warmth and is probably suitable for kids and those who prefer a mild chilli. Two to three chillies will be good for most people, add one or two more if you prefer a hotter chilli con carne.
There are lots of opinions on when to add the beans to the chilli, we prefer to add them towards the end of the cooking especially if you plan to freeze the meal. Adding the beans at the end of the cooking keeps them firm and adds texture.
Recipe by David Marks.
|1kg / 2lb 4oz of low fat minced beef.|
|1 large (400g) can of cooked red kidney beans, drained and rinsed (see Cook's Notes above)|
|2 medium onions|
|4 garlic cloves|
|2 chillies (see Cook's Notes)|
|1 red sweet pepper|
|2 teaspoons of mild or hot chilli powder (whichever is to your taste)|
|1 level teaspoon of dried oregano|
|1 level teaspoon of tomato concentrate|
|Half a teaspoon of ground cumin|
|1 tablespoon of vegetable oil|
|90ml / 3fl oz of very hot beef stock (2 stock cubes)|
|Ground black pepper to taste|
When the meat has browned add the hot stock, the fried mince (including the juices from the pan) and all the other ingredients, except the kidney beans, to your slow cooker on a high heat. Stir well and replace the lid.
Serve on a bed of rice with some tortilla chips. It's also superb with a baked potato. Chilli con carne freezes very well and keeps for three months in the freezer.