Chilli con carne
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 700g lean minced beef
- 1 tsp ground cumin
- 1 tsp dried chilli flakes
- Few shakes of Tabasco
- 1 tbsp Dijon mustard
- 2 tbsp tomato sauce
- 425g can tomatoes, chopped
- 400g can red kidney beans, drained
- 200ml beer or red wine
- Sea salt and pepper
- 2 tbsp coriander
- To garnish
- Avocado
- Tomato
- Lime juice
- Coriander
- Corn chips
This is not your purist Texan no-tomato, no-bean, hot-as-hell chile, but a more domesticated version to serve with avocado and lime juice and crunchy corn chips.
Method
Heat the oil in a large frypan and cook the onion for 5 minutes until softened. Add the garlic, stirring, then add the minced beef, breaking it up as it fries for another 5 mins or until browned.
Add the cumin, chilli, Tabasco, mustard, tomato sauce, tomatoes, beans and beer and simmer, stirring occasionally, for 30 mins or until thickened. Season with salt and pepper, and stir in chopped coriander.
To serve, spoon into warm pasta bowls or plates with plenty of rice. Garnish with diced avocado and tomato tossed with lime juice and coriander, then crush a handful of crisp corn chips over the top.
Serves 4.
