Chilli con carne best recipe ever classic American chilli2017-02-15
- Servings : 4 -6
- Prep Time : 20m
- Cook Time : 1:30 h
- Ready In : 1:50 h
Chilli con carne best recipe ever!
This is easily my best ever recipe for this classic American chilli. A spicy hot sauce heaped on to fluffy Basmati rice.
It is also great with Taco’s, Cheese, Sour cream, Salsa and Guacamole.
You can find the recipe for my home made Salsa here it is a lovely fresh tasting spicy Mexican salsa.
Make a giant pot of this for a party or BBQ get together.
A very easy to make recipe. It takes about 90 minutes of gentle cooking to allow all the flavours to develop.
You will see that I have added some sugar, this is necessary to cut the acidity of the tomato Passata.
I have specified Schwartz hot chilli powder (not that hot at all) and mixed herbs as these work best in this recipe.
I have added some images in the slider above to help you with the steps.
- 1kg Beef mince
- 2 Medium onions finely chopped.
- 4 Fat cloves of garlic finely chopped.
- 2 x 500g Plain Passata.
- 2 x Tins kidney beans in chilli sauce (Tesco's own brand is very good)
- 2 Tablespoons Schwartz mixed herbs.
- 2 Tablespoons Schwartz hot chilli powder.
- 1 Teaspoon ground cumin.
- 2 Tablespoons Worcestershire sauce.
- 2 Teaspoons of granulated sugar.
- Generous Glug of light olive oil.
- Pinch of Salt and pepper.
Place a large heavy based cooking pot on a medium high heat. Add the Olive oil and the onions and sauté for 5 minutes then add the garlic and cook for a further 3 minutes stirring all the time. Don't allow it to brown.
Now break up the mince into the pot and continue to stir until all the beef has almost all changed colour. Now add the mixed herbs and stir in.
Add the chilli powder and stir in to the beef for a couple of minutes. Now add the cumin and stir in.
Add the Passata and stir thoroughly to combine. Add the sugar and stir. Add the tins of kidney beans in chilli sauce and stir in thoroughly. Add the Worcestershire sauce and stir.
Now bring it to a very gentle simmer, at this stage stir frequently as it may catch on the bottom. Don't worry if it looks a bit thin at this stage it will reduce and thicken.
Reduce the heat to very low, cover with a lid and cook gently for 90 minutes stirring often for the first 30 minutes then just occasionally.