The comforting classic, there’s not a household that chilli con carne has not graced with its satisfying spiciness. Cook our organic beef mince low and slow for a tender, truly meaty meal. Team up with fluffy white rice, fresh flour tortillas and lime-spiked guacamole for an exquisite supper.
If you are less keen on chillies, use mild chilli powder to achieve the level you can handle. Use fresh if you like a chilli kick like us.
Cooking time: 30 minutes plus at least 1 hour simmering
400g organic beef mince
1 red onion, peeled and chopped
1 red chilli, deseeded and finely chopped
2 cloves garlic, peeled and crushed
1 red pepper
400g tinned tomatoes
1 tbsp tomato puree
150ml red wine
200ml beef or vegetable stock
2 tsp paprika (your preference sweet or smoked)
1 tsp ground cumin
½ tsp cinnamon
1 tin red kidney beans, drained and rinsed
50ml espresso or black coffee
A dash of Worcestershire sauce
Handful fresh coriander, roughly chopped
Salt & pepper
Drizzle olive oil in a deep frying pan or heavy bottomed pan over a medium heat. Add the beef mince and fry off for 3-4 minutes, using a wooden spoon to break up the mince as it cooks.
Add the chopped onion, garlic, pepper, chilli, cumin and cinnamon and stir, frying for another 4-5 minutes until the onion is softened and the minced is browned.
Add the wine and allow to bubble for a couple of minutes before adding the tinned tomatoes, tomato puree, Worcestershire sauce, coffee and stock. Cover the pan with a lid bring to a simmer and lower the heat.
Cook on a low simmer for at least an hour, although the longer the better, even making the night before will do bundles for the flavour. If cooking over a longer period, just ensure you stir occasionally to prevent it sticking to the pan, adding a little more stock or water if it gets too thick.
Serve hot, sprinkled with the fresh coriander, on your choice of rice, with tortillas, fresh guacamole, sour cream and fresh salad.