Chilli Con Carne
This Chilli Con Carne is absolutely perfect. If you're looking for a recipe that hits all the right spots, then look no further! The spices alongside the beef mince with kidney beans and the rich stew are absolutely spectacular.
Ingredients
- 500 g Beef Mince
- 1 Beef Bouillon cube
- 2 tsp Apple Cider Vinegar
- 1½ cup Water
- 3 Tbsp Tomato sauce
- 2 tsp Worcestershire sauce
- 3 Tbsp Olive oil
Vegetables
- 2 Kidney Bean - Cans
- 2 Bell peppers - Cubed
- 1 Large Onion – ½ inch Cubes
- 4 Garlic cloves - minced
- 50 g Jalapeno – roughly chopped
- 2 Red Chilies - Mild
- 500 g Tomato Passata
Spices
- 6 tsp Cumin powder
- 4 tsp Paprika powder
- 1 tsp Ginger powder
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Cinnamon powder
- 1 Tbsp Dried Oregano
- 1 Tbsp Garlic powder
Instructions
- Prepare the ingredients: Chop the onions, garlic cloves, red chilies, and red and green bell pepper into cubes. Gather the spices into a bowl.
- Sauté the Vegetables: Set the stove to medium-low. Add olive oil. Sauté the onions, garlic cloves, and bell peppers until the vegetables are lightly browned. Add the spices and stir. Add the tomato passata and stir again.
- Water: Add 1 1/2 cups of water to the chili con carne. Add the bouillon cube, Apple cider vinegar, Worcestershire sauce, and tomato paste. Stir the mixture. Drain the can of kidney beans and all the liquid. Then, rinse the kidney beans to remove the remaining aquafaba.
- Beef mince: Lightly season the beef mince with salt and black pepper. Add it to the pot. Stir again. Simmer for 25 minutes to 30 minutes on medium-high heat. Thereafter, serve with sliced jalapeno chilies and grated cheddar cheese.