Chilli Con Carne

Ingredients

Serves 6

• 1kg diced beef (half lean, half shin) or mince

• 2x 400g tins of plum tomatoes

• 400g tin of red kidney beans

• 400g tin of black beans

• 1 large onion

• 4 cloves of garlic

• 2 tsp smoked paprika

• 1/2 tsp chilli powder

• 1 tsp dried oregano

• 1 tsp dried thyme

• 3 tbsp molasses or black treacle

• 2 tsp worcestershire sauce

• 1 beef stock cube/pot

• 1 tbsp vegetable oil

• water to cover

• pinch of salt

Method

To start dice the onion and garlic then in a heavy oven proof pot (or just in a saucepan if using mince) add the oil and on a low heat sweat the onion for 6 minutes until soft. Now add the garlic and continue to sweat for another 3 minutes. 

Once done turn up the heat and add the smoked paprika and chilli powder, stirring to coat the onions for 30 seconds until fragrant. Add the beef and brown off the outside to seal (just brown mince through). Then add in the tomatoes, oregano, thyme, molasses, worcestershire sauce and enough water to cover the meat. Put the lid on the pot and bring to a simmer.

If using diced beef once simmering transfer to an oven set to 160c or 320f for 2 1/2 hours stirring every hour. If using mince just keep the lid on and simmer for 15 minutes to let all the flavours come together.

After that it is all the same, place on the hob on a medium to low heat. Drain your beans and mix in, then continue to simmer with the lid off for about 20 minutes until the sauce has thickened to your prefered consistancy.

Add salt to taste then just plate up and enjoy