Super Hot Chilli Con Carne Recipe

Name: Super Hot Chilli Con Carne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g beef mince; 400 g chopped tomatoes; 200 ml beef stock; 1 -2 tablespoon oil (I use olive oil or sunflower oil); 1 medium onion (chopped); 4 garlic cloves (minced); 1 dried ghost chile (crumbled); 1 teaspoon dried chili pepper flakes; 2 medium green chilies (chopped with seeds); 2 medium red chilies (chopped with seeds); 1 tablespoon cumin powder; 1 teaspoon coriander powder; 1 1/2 teaspoons dried chipotle powder (or equivalent whole chillies or other dried smoked chilli); 1 1/2 teaspoons hot smoked paprika; 1 tablespoon dried oregano; 400 g kidney beans (drained and washed); 200 g basmati rice; jalapeno (to serve); grated cheddar cheese (to serve); salt and pepper

Servings: persons

250 g beef mince
400 g chopped tomatoes
200 ml beef stock
1 -2 tablespoon oil (I use olive oil or sunflower oil)
1 medium onion (chopped)
4 garlic cloves (minced)
1 dried ghost chile (crumbled)
1 teaspoon dried chili pepper flakes
2 medium green chilies (chopped with seeds)
2 medium red chilies (chopped with seeds)
1 tablespoon cumin powder
1 teaspoon coriander powder
1 1/2 teaspoons dried chipotle powder (or equivalent whole chillies or other dried smoked chilli)
1 1/2 teaspoons hot smoked paprika
1 tablespoon dried oregano
400 g kidney beans (drained and washed)
200 g basmati rice
jalapeno (to serve)
grated cheddar cheese (to serve)
salt and pepper

1
Brown beef mince in a heavy based sauce pan, transfer to a fine mesh sieve to drain excess fat.
2
Add half the oil and saute onions till soft and translucent, then add the fresh chillies and turn up the heat to get some colour on the onions.
3
Turn down the heat and add the remaining oil and dryry ingredients except for the oregano, cook for around 30seconds.
4
Add the chopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over a medium heat till the mixture looses some of it moisture,around 10mins then re-hydrate with some the beef stock, add salt and pepper to taste and simmer with the lid on for ideally 45-60mins. Stirring every 10mins, if the chilli become too dry just top up with beef stock.
5
Cook basmati rice to packet instructions.
6
Then add the kidney beans to the chilli and continue to cook with the lid off for a further 10mins or untill the chilli is to the consistency you like.
7
Serve with basmati and topped with some jalapeno slices and grated cheddar.

892

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 250 g beef mince, 400 g chopped tomatoes, 200 ml beef stock, 1 -2 tablespoon oil (I use olive oil or sunflower oil), and more.

Yes, Super Hot Chilli Con Carne falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Super Hot Chilli Con Carne

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