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Tex-Mex Chilli con Carne

Preparing: 10 minutes Cook time: 45min- 1.5 hour
Ingredients Method
IngredientsCorn Oil
1 medium white onion, chopped
1 red bell or pointed pepper, diced
1 or ½ small red chilli
1 tsp salt
Corn or vegetable oil to fry
Fry onionsAdd chilli and minced garlic cloveAdd saltAdd chopped red pepperRemove the vegetables from the pot
Heat a splash of oil in a large pot over medium heat. Add onions and fry for 2 minutes, then add the salt, garlic and chilli pepper and continue frying for the next 2 minutes. Then add the chopped red pepper and continue frying until the pepper is softened, it takes another 3 minutes.
Remove all vegetables from the pot and set aside
500 g beef steak mince or minced beef, ideally 10% fat
Fry the meatFry meat in batches if your pot is not large enoughReturn the meat to the potReturn fried vegetables to the pot
.Add a splash of oil again and increase the heat, then add meat. Fry the meat until it becomes brown.
I do it in batches as my pot with a thick bottom is not large enough and I don't want to crowd the meat; if a pot is too small, meat will release the juices and will cook instead of frying.
Lower the heat to medium and return all vegetables to the pot.
1 tsp ground cumin
½ tsp ground allspice
1 tsp oregano or marjoram
250 ml tomato passata
2 tbsp tomato paste
Add spicesAdd tomato passataAdd tomato pasteCover the pot with a lid
Add the cumin, allspice, oregano or marjoram, tomato passata and paste. Stir to combine all ingredients. Cover the pot with a lid and cook on low heat for at least 45 minutes. Check the stew every 15 minutes stirring to prevent it from burning.
100 g white rice
A can of black beans (400g, 240 g of beans)
1 spring onion, roughly cut into small rings for garnish
Cooked meatAdd black beansPlace rice on a serving plateAdd chilli on the plate
In the meantime, cook the rice as per instructions and keep it warm.
After 45 minutes of cooking add the black beans, stir and cook another 5 minutes.
Serve the chilli with rice, a dash of sour cream and avocado, topped with the spring onion. You can use your favourite toppings such as red pickled onions from this recipe or tortillas from this recipe.

Chilli Con Carne Polly Eats LondonChilli Con Carne served with riceServe with the avocado

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