Chilli con carne is one of the nation’s favourites. It’s very simple and very quick to make. You need mince beef, kidney beans, paprika, a little cumin, cayenne pepper and a rich beef stock pot and then we have our tomato base which is all very easy. If you don’t have tomato sauce then what you’ll have to do is fry your onions, your garlic and then add 50% passata and 50% tin chopped tomatoes – it’s as simple as that.
What I do is I make very easy tomato sauce. It’s my base to many things from my Bolognese to my chili con carne. I make a very big batch and then I break it down into four or five pots and I freeze it so when I want to make some chili con carne it comes out of the freezer so it’s easy and peasy.
Now start chopping onions and then chopping garlic. Add a little olive oil, then we take our mince beef and seal it. Be sure to do this properly. It’s quite a long and slow process but the results pay off at the end and there’s nothing worse than when you get mince with those big lumps in it almost like meatballs.
Next I take a little cayenne pepper, a bit of cumin, (but again you make it as spicy as you wish) and take a little paprika. They all work fantastically well together. Then we add it to our base tomato sauce. When it comes to the boil simmer very gently for about 1 hour with a lid on. Keep on stirring and then finish with a little more fresh coriander just to make it look pretty and there we have it: chili con carne. It’s fantastic with baked potatoes, sour cream and rice. It’s your choice, just not cheese!