Chilli con carne is a classic Mexican dish that so simple to make and great for a Tex Mex themed dinner party meal. Serve your chilli con carne in crisp taco shells with fresh shredded lettuce and grated cheese for a delicious finish. The softness of the mince and the crisp taco shells make a great combo. This recipe is quick and easy and perfect for sharing.
- 2tbsps sunflower oil
- 2 onions, peeled and chopped
- 1 clove garlic, peeled and crushed
- 1 level tsp ground cumin
- 1 level tbsp chilli powder — mild or hot
- 500g lean minced beef
- 400g can chopped tomatoes
- 1 level tsp dried oregano
- 1 bay leaf
- 1 level tbsp tomato purée
- 400g can kidney beans, drained
- 50-75g dark chocolate
- Salt, to taste
- Taco shells, shredded lettuce and grated cheese, to serve
Heat the oil in a pan and add the onion and garlic. Cook over a medium heat for about 7-10 mins, or until the onion has softened. Add the cumin and chilli to the pan and cook for 1-2 mins.
Add the minced beef and cook for about 5 mins, stirring it occasionally, until the meat has browned all over. Then stir in the canned tomatoes, oregano, bay leaf and tomato purée.
Bring the mixture to the boil, then reduce the heat and simmer gently for about 30 mins.
Stir the kidney beans into the mixture and heat through. Add the chocolate and stir until melted. Add salt to taste.
Serve chilli con carne in a taco with some shredded lettuce and grated cheese on top.
If the sauce thickens too much, stir in a little boiling water to thin it to the desired consistency.