Chilli Con Carne

28th September 2018


3 carrots
2 onions
4 cloves garlic
olive oil
2 sticks celery
1 kg minced beef
2 tsp ground cumin
3 bay leaves
1 tsp oregano
2 tsp sweet paprika
3 tsp cayenne pepper
6 tbsp tomato puree
3x 400g tin chopped tomatoes
100ml malt vinegar
2x 400g tin kidney beans, drained



Peel and quarter the carrots and onions, chop the celery and peel the garlic blitz all the veg in the food processor until they are chopped very finely.
Heat the oil in a large deep pan, add the veg and fry until they have all softened.
Add the minced beef and cook until it is brown all over, around 10 minutes. Then add all the other ingredients and stir well.  Cook uncovered for two hours on the hob, stirring occasionally, and add a little water to stop it drying out if necessary.

Serves 6-8 people.  This recipe is a great one to prepare in advance (or make double) and freeze.

Source: Leon, Book 2: Naturally Fast Food by Henry Dimbleby and John Vincent

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