Dice the onions. Dice the carrots. Dice the celery sticks. Dice the red peppers. Mince the garlic cloves. Drain the kidney beans.
- 1 Cut any very large pieces of meat to roughly bitesize portions.
- 2 Heat up the olive oil in a large saucepan over medium heat.
- 3 Add the meat, along with a pinch of salt and pepper to season, and fry for a couple of mintes until browned all over.
- 4 Use a slotted spoon to transfer to paper-towel lined plate; reserve the fat in the saucepan.
- 5 Add the diced celery, onion, carrots, red pepper and garlic to the reserved fat in the saucepan, still over medium heat.
- 6 Fry until they start to soften and caramelise, then add the chilli powder and paprika and stir through.
- 7 Add the chopped tomatoes, beef stock and the dried ancho chilli, and mix to combine.
- 8 Bring to a boil, then reduce the heat and leave the mix to simmer for 2 hours – or until the meat is tender and starting to pull apart.
- 9 For a milder flavour remove the ancho chilli part way through cooking.
- 10 Season as desired.
- 11 Keep stirring occasionally; if the mix sticks to the bottom of the pan or gets too thick, just add a splash of water to loosen it back up.
- 12 Add the drained kidney beans last, reduce the heat to low and cook for a further 10-12 mins.
- 13 Serve.
Not very well written. There is never a mention to add the meat back. Also, it doesn’t tell you about the kidney beans until the very end of the recipe. Despite this, the chilli con carne is delicious. Smoky and spicy. Would make it again.
- Average per serving
- Calories 730.0kCal