Mother’s Day is coming up and there’s nothing quite like your mum’s cooking is there? I bet we can all think of a dish that nobody else makes as good as our mum’s. My mum is (of course) a great cook, she has a great repetoir of meals ranging from the quick and easy to the exotic – that’s where I get my passion for delicious home cooked food. If there’s one dish that makes me think of my mum’s version, it’s Chilli Con Carne. There’s nothing particularly special about how she makes it, which is part of the reason why I like it so much – you can whip it up at the drop of a hat, with ingredients you most likely have in your kitchen.
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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 2 tbsp butter or ghee
- 1 large or 2 small onions chopped
- 2-3 Garlic cloves crushed
- 1-2 tsp red or green chillies or 2-3chilli powder
- 150 g mushrooms sliced (if you have them)
- 1 pepper any colour, chopped (if you have one)
- 500 g good quality beef mince
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- sea salt and pepper
- 1 tin red kidney beans (or about 150g dried beans soaked overnight and cooked)
- Handful fresh coriander leaves torn
Ingredients
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Instructions
- Melt the butter or ghee in a large saucepan and gently sauté the onion for about 5 minutes, before adding the garlic and fresh chillis (if using).
- After a minute or 2 add any other vegetables and soften them for a few moments before adding the mince.
- Increase the temperature to brown the meat, stirring to break it up. (Add the chilli powder now if you are using it.)
- Once browned, add the tomatoes plus about 3/4 tin of water (or stock if you prefer), tomato puree and season well.
- Bring to the boil and then reduce the heat to simmer for about 30 minutes to an hour.
- Add the kidney beans about 10 minutes before the end of cooking and scatter with coriander when serving.
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