Chilli Con Carne
- 1.2kg Ground beef
- 1 Can of kidney beans
- Olive oil
- 500ml Beef stock
- 30ml Worcestershire sauce
- 10ml Balsamic vinegar
- 3 Large tomatoes
- 2 Red onions
- 2 Romano peppers
- 1 Bulb of garlic
- 1 tsp. Smoked paprika
- 1 tsp. Kashmiri chilli powder
- Salt & pepper
- 25g Coriander leaf
- Hot sauce
Chop one of the red onions and both peppers coarsely. Brush with olive oil, then roast them alongside the 3 large tomatoes and the bulb of garlic at 220° for around 15 minutes. Once done, leave to cool.
Chop the other red onion finely, and add to a large saucepan with plenty of olive oil. Cook on high heat for a few minutes.
Add the beef to the pan, mixing regularly and adding more olive oil if it gets too dry. Add the paprika and Kashmiri chilli powder.
Once all the beef has browned, add the stock, Worcestershire sauce and balsamic vinegar and turn down the heat to a simmer.
Remove the skin from the tomatoes and garlic, then add the onions, peppers, tomatoes and garlic to the pan.
Simmer for at least 1 hour so that the beef is tender and the tomatoes completely disintegrate into the sauce.
Drain and wash the kidney beans, add them to the pan, and continue to simmer for another ½ hour.
Turn off the heat, chop and mix in the coriander leaf, then add salt, pepper & hot sauce to taste. Serve with basmati rice.