We made this Chilli con Carne to go with Nachos when we had some friends over, however you can make a meal out of it by eating it with rice, or in a wrap or fajita. You will need:
1 medium onion, chopped
1 clove of garlic, chopped
400g minced beef
1 can chopped tomatoes
*1/2 can red kidney beans
1 level teaspoon each of: ground cumin, paprika. oregano, chilli powder, *sugar
pinch of rock salt
splash of red wine
2 small chilli peppers
* if you’re opting for a low carb option, omit the sugar and replace with one tablespoon of apple cider vinegar. Red kidney beans have a high carb content, so you may want to decrease the amount used or omit altogether.
Put the onion, garlic, cumin, paprika, oregano, chilli powder and chilli peppers in a pan with a teaspoon of oil. Fry until the onions soften.
When the onions start to stick to the pan, add the splash of red wine and continue cooking until it is almost dry again.
Next, add the minced meat. Fry this, stirring continuously. The meat will form clumps which will then break up again once it is cooked.
The last step is to add the tomatoes, kidney beans, sugar and salt. Cover the pan and leave it simmer on a low heat. 30 minutes will do, but the longer you leave it, the better it will taste! Stir occasionally and make sure the mixture doesn’t dry out. If it does start to dry, add a little water or stock, or take it off the heat and serve. If you need to serve and it is still too moist, uncover and turn the heat up a little for a few minutes.