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Print recipe Chilli con carne from mrskeegs

dairy free egg free nut free can make in advance ok to freeze
Category Meat
ServesNot stated
Prep time15 mins
Cook time50 mins

Mumsnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
Overall Markn/a

Ingredients

1 red pepper, deseeded, chopped into small bits
500g lean minced beef
400g tin red didney beans, drained
1 medium onion, chopped fine
Cajun spice blend
400g tin plum tomatoes
Garlic bulb or two, ground or sliced finely
1 tbsp tomato puree
2 tbsp tomato ketchup
Worcester sauce
1 tsp curry powder (optional)
1 tbsp cocoa powder (optional)

Handy Hint

Better left to get cold overnight and reaheated next day. Leave out the curry powder if you like a milder chilli, and I used schwartz grizzle and sizzle cajun blend. I have chopped birds eye chilli's on standby for those who like a mouth burner, adding these to individual portions. I didn't have any garlic so I fried the onion in garlic infused oil instead. It won't be any worse for missing the cocoa powder, but it's a good addition. Add more water if it's looking too dry during the simmer.

Method

Fry onion and garlic for five minutes in oil and a teaspoon of curry powder.
Add the minced beef, break up and brown it all, takes about 10 mins.
Add 3-5 tsp spice blend, kidney beans, plum tomatoes, 1/2 tin of water, red pepper, ketchup, tomato puree, cocoa powder and a slug of Worcester sauce.
Give it all a good stir over the heat, breaking down the plum tomatoes, then leave to simmer for 45/50 mins over a medium heat, stirring about every 10-15 mins.

Mumsnetter Reviews

From: mrskeegs on Thu 22-Oct-09 10:04:05 Overall rating: 0.0



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