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'I made a delicious beef chilli that is so simple to make and tastes great'


Beef chilli, otherwise known as chilli con carne, is a rich, smoky and tangy meal that is perfect for batch cooking, whether that be for a bbq or to store away for another day.

So simple to make, a chilli con carne can be made in one large pot, especially if you follow BBC Good Food’s recipe – although I made a couple of additions.

For me, while a chilli is great with rice and sour cream, as instructed by the recipe I adhered to, I also like to add my own homemade guacamole.

Not a fan of salsa, I shy away from making salsa unless I know somebody who is going to eat my beef chilli really likes salsa; for vegetarians, I swap out the mince meat for more beans, such as haricot beans.

Here’s how to make a simple and delicious beef chilli (and guacamole) that is ready in just an hour with minimal faff, but a great taste.

Beef chilli recipe

Ingredients:

One onion
One red pepper
Two garlic cloves
One tbsp oil
One heaped tsp hot chilli powder
One tsp paprika
One tsp ground cumin
500g lean minced beef
One beef stock cube
400g can chopped tomatoes
Half a tespoon of dried oregano
One tsp sugar
Two tbsp tomato purée
410g can red kidney beans
Plain boiled long grain rice, to serve
Soured cream, to serve

Guacamole:

One large tomato
Three avocados
One large lime
Handful of coriander
One red onion, finely chopped

Method

Chop the onions and pepper into chunky pieces, and put the garlic cloves into a garlic press. Now put a large pan on the hob over a medium heat and warm up the tablespoon of oil for two minutes.

Add the onion; cook for five minutes, until slightly translucent, then add the garlic, red pepper, hot chilli powder, paprika and ground cumin, then stir.

Cook for five minutes, then add in the minced beef (make sure the heat is on hot enough so that the beef sizzles when added into the pan).

Break up the mince meat and cook till browned; while browning, pop on the kettle, then break up a beef stock cube in 300ml of boiling water.

Pour the beef stock into the pan, stir, then add in the can of chopped tomatoes, stir, add in the oregano and sugar, then season with black pepper and salt.

Squirt in tomato puree, stir, then bring to the boil, turn down the heat and leave it to gently bubble for 20 minutes

Make the guacamole

While the beef chilli is simmering, you can make the guacamole by putting the chopped ingredients and the juice of one lime (and seasoning) into a food processor. Blitz quickly to leave the guacamole into chunky bite-sized pieces. Set aside.

Back to the beef chilli

Once 20 minutes is up, add the drained red kidney beans, stir, then leave to gently bubble for 10 minutes.

Once cooked, season again, and leave the chilli to infuse in its flavours and serve at least 10 minutes later with rice, sour cream and guacamole.

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