Chilli con carne is a meal that I absolutely love but have never made from scratch before. I don't know why I was so hesitant up till now but once I saw this recipe in the Little Leon: One Pot recipe book (a very lovely birthday present) I decided that I would give it a go! This was the perfect thing to make on a Sunday afternoon and luckily it makes enough that you can have it for dinner on Monday too. We served it with rice but it is also delicious in pitta breads...
* 1½ carrots
* 1 onion
* 2 cloves of garlic
* 1 stick of celery
* 1½ tablespoons of olive oil
* 500g of minced beef
* 1½ bay leaves
* 1 teaspoon of ground cumin
* ½ of oregano
* 3 tablespoons of tomato puree
* 600g of chopped tomatoes (1½ tins)
* 1 tablespoon of paprika
* 1½ teaspoons of cayenne pepper
* 50 ml of malt vinegar
* 1 x 400g tin of drained kidney beans
* Sea salt and freshly ground black pepper
Peel and quarter the carrots and onions and put in a food processor. Add the peeled garlic and celery and blitz until it is finely chopped.
Heat the oil in a large saucepan, add the blitzed vegetables and fry over a gentle heat until the vegetables have softened.
Add the minced beef and cook for 10 minutes or until browned. Add the malt vinegar...
... mixed spices...
...and the rest of the ingredients. I'm not sure why the chopped tomatoes look so neon, they were a normal colour in real life!
Cook for 2 hours on the hob (realistically this was more like just over an hour), uncovered, stirring occasionally. Add water to prevent it drying out (if necessary)
Serve with rice and enjoy!