It seems like everyone has their own version of chilli con carne. I’ve been perfecting mine for a number of years and I’m not ashamed to say my family love it.
We don’t mind a bit of heat, but this is one recipe that can easily be adapted to suit. I think the most important thing about a chilli con carne is the fusion of flavours – you don’t want the mixture to taste like boiled mince, you don’t want to only taste the chilli, and the beans can’t be cooked so much that they turn to mush. You need to aim for the perfect balance of flavours from the meat to the spices, tomato and, of course, chilli.
This dish is just as wonderful served over rice as it is on a bed of corn chips as nachos. Add some guacamole, too, and dinner’s done.
I hope you find this recipe as satisfying as my family does.
4
servings5
minutes55
minutesAdjust the heat to how you like it. Want more of a kick? Add more chipotle in adobo sauce.
Stop your screen from snoozing (zzz)
Ingredients
1 tbs 1 tbsp vegetable oil
1 1 brown onion, chopped
500 g 1 lb lean beef mince
2 x 400 g 2 x 400 can diced tomatoes
3 tbs 3 tbsp tomato paste
1 pkt 1 pkt chilli con carne seasoning
2 tbs 2 chipotle in adobo sauce (see notes)
2 tsp 2 tsp ground cumin
400 g 14 oz can black beans, rinsed drained
Steamed basmati rice, to serve
Sour cream, to serve
Grated cheddar, to serve
Method
- Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring, for 3-4 minutes or until softened.
- Add beef mince and tomatoes to the pan. Cook, stirring and breaking up mince with a wooden spoon, for 3 minutes or until well combined.
- Stir tomato paste, chipotle in adobo sauce and cumin into the beef mixture. Cook, stirring occasionally, for 35 minutes, until beef is cooked and sauce is thickened.
- Add black beans and cook for 10 minutes or until the mixture is thick and deliciously gloopy.
- Serve over rice, topped with sour cream and cheddar.
Notes
- Chipotles in adobe sauce are smoked, dried jalapeño peppers that have been rehydrated in a tangy, slightly sweet tomato-based sauce with vinegar, garlic and spices. They add amazing smoke and spice to a chilli con carne. I find using this product, rather than a combo of ground chilli and smoked paprika, offers a more complex, and delicious, overall flavour. You can buy a jar at the supermarket in the Mexican section. If you like, you can swap it out for 1 tsp ground chilli and 3 tsp smoked paprika.
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