The Hairy Bikers South American Chilli Con Carne
Notes
Ingredients
- 250g kidney beans (soaked & rinsed)
- 2 onions, sliced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 6 cloves garlic, crushed
- 2 red chillies, seeded and chopped
- 2 green chillies, seeded and chopped
- 3 tablespoons olive oil
- 2 good quality beef stock cubes
- 500g minced beef
- 2 x 400g tins of plum tomatoes
- 1 tbsp tomato puree
- 2 tsp hot paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp sugar
- 2 bay leaves
- Tabasco sauce, to taste
- A good handful of chopped fresh flat leaf parsley
Preparation
- Soak the kidney beans for about 1 hour, then rinse.
- Slice 2 onions.
- Chop the green and red peppers into chunks.
- Deseed and chop the chillies.
- Crush chop the garlic.
The Method
- In a large saucepan heat up the oil over a medium heat and crumble in the stock cubes. Fry until the stock cubes dissolve and bubble. Add mince and fry for a couple of minutes until browned. With a perforated spoon, remove the meat and set aside.
- In the same pan and in the leftover oil and meat juices, gently cook the onion and green and red peppers for 4-5 minutes until the onion is translucent.
- Add the garlic and the red and green chillies and cook for a further 2 minutes.
- Return the meat to the pan. Add the beans, tomatoes, tomato puree, paprika, cumin, salt, black pepper, sugar and the bay leaves. Cover and simmer ever so gently, over a low heat for at least 2 hours.
- Taste and adjust the seasoning.
- Now it's time to use the Tabasco sauce as a heat adjuster.
- Finally, stir in the handful of flat leaf parsley.