The BEST Chilli Con Carne

Step 1

Add a splash of oil over medium heat. Add your Onion, Red Pepper and Garlic and fry until they begin to soften and start to brown.

Step 2

Add your beef, break it up into small pieces and continue to fry over medium heat until there is no sign of pink in the meat. If you've got fatty mince, drain away some of the fat here. Stir in 2 heaped tbsp tomato puree then deglaze with 1cup/250ml red wine. Allow to simmer for around 5 mins to burn off some of the alcohol.

Step 3

Add 2 cans chopped tomatoes, 2 cans drained kidney beans, 2 beef stock cubes, 3 tbsp Worcestershire sauce, 2 tbsp Cumin, Paprika, Chilli Powder (or to spice preference), 1 tsp oregano, ground coriander, salt & sugar (or to taste) and 1/2 tsp black pepper. If you're not sure with spice just start off with 1 tbsp chilli powder and adjust at the end.

Step 4

Give it a good stir then pop on the lid, turn down heat to low and allow to simmer for 1 hour 30mins, stirring occasionally. I know it seems a long time but it truly makes the difference.

Step 5

Take off lid and allow to simmer until the sauce thickens (5 or so mins). Adjust seasoning with chilli powder, salt, sugar and black pepper.

Step 6

Serve over rice with a dollop of sour cream, a sprinkle of fresh coriander (cilantro) and a squeeze of lime juice. Also some cheese if you please!