Mexican Chili Con Carne
Serve this tasty dish with rice, jacket potato, nachos or even crusty bread for a lovely week-day meal
- 1 lb lean ground beef
- 11/2 cups beef stock
- 1-2 tsp hot chili powder
- 2 tsp ground cummin
- 1 tsp dried oregano
- 1 pinch freshly ground pepper
- 1 bay leaf
- 2 tsp ground coriander
- 2 medium onions (chopped)
- 14 oz chopped tomatoes
- 3 tbsp tomato puree
- 3 cloves garlic (finely chopped)
- 2 tbsp plain flour
- 2/3 cup extra stock
- 1 can red kidney beans (drained and rinsed)
- 1 tsp caster sugar
- In a large nonstick saucepan, add the beef and onions cooked on medium heat for 5 minutes. Stirring and squishing the meat against the pan's sides to break up any lumps
- Combine the garlic, 1–2 tablespoons of chili powder (based on how hot you prefer your chili) coriander, and cumin in a mixing bowl.
- Add to the saucepan and continue to fry for another 2-3 minutes. Sprinkle the flour on top and mix thoroughly.
- Then slowly pour in the extra stock, while continuously stirring. Stir in the oregano, caster sugar, tomato purée, and bay leaf to the tomatoes and kidney beans in the pan.
- Season with freshly ground black pepper and a sprinkle of salt.
- On the stovetop, bring to a low heat , and then cover loosely with a lid. Reduce the heat to low and continue to cook, stirring periodically, for 45 minutes, or until the mince is soft and the sauce has thickened. Season it with salt and pepper to taste.
- Garnish with your favorite condiments and serve.
Serve with either rice or a jacket potato. Top with sour cream, crema or shredded cheese and enjoy