Spicy Chilli Con Carne

Spicy Chilli Con Carne

Ingredients:

  • 500 g beef mince (around 10–15% fat for good flavour)

  • 1 brown onion, diced

  • 1 tablespoon sunflower oil (or a neutral‑flavour cooking oil)

  • 1 × 400 g tin chopped tomatoes

  • ~100 ml beef stock

  • 1 tin drained and rinsed kidney beans

  • 1 teaspoon hot chilli powder (or cayenne)

  • 1 teaspoon paprika

  • 1 teaspoon ground cumin

  • A pinch of cinnamon

  • 1 teaspoon dried oregano (or mixed herbs)

  • Salt and freshly ground black pepper, to taste

  • 1–2 tablespoons non‑vegan Sri Lankan‑style chilli paste (adjust depending on heat preference)

Step‑by‑Step Instructions:

  1. Prepare the vegetables.
    Dice the onion.

  2. Cook the base.
    Heat the sunflower oil in a large frying pan or shallow pot over medium heat. Add the onion and sauté for about 5 minutes until soft and slightly translucent.

  3. Add mince.
    Increase the heat to high, then add the beef mince. Break it up with a spoon and cook, stirring every 2–3 minutes, until browned (7–10 minutes).

  4. Season and add chilli paste.
    Mix in the hot chilli powder (or cayenne), paprika, cumin, cinnamon, oregano, and your Sri Lankan chilli paste until the flavours are well distributed.

  5. Add tomatoes and stock.
    Pour in the chopped tomatoes and beef stock. Stir well and bring to a boil.

  6. Simmer.
    Reduce the heat to low, cover the pot, and simmer for around 20 minutes.

  7. Add beans.
    After about 15 minutes, add the drained kidney beans, stir gently, cover, and continue simmering for another 5–10 minutes.

  8. Season and finish.
    Taste and adjust seasoning with salt, pepper, or extra chilli paste if desired.

  9. Serve.
    Serve the chilli hot with rice, or use as a filling for nachos or stuffed peppers.

Notes & Tips:

  • Beef mince with 10–15% fat adds richness and flavour.

  • Leftovers reheat well, and flavours improve after resting.
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