Chilli Con Carne
Easy Mid-Week Meal. Rich and Beefy Deliciousness. Served with Steamed Rice and Salsa Fresca.
This is my take on a classic mid-week meal. Beefy and rich, with plenty of chilli, the TexMex way. Toppings make this meal extra special, something like a Salsa Fresca or Pico de Gallo acts as acidic brightness in an otherwise beefy flavoured dish. Please keep tasting your food, and season with plenty of salt throughout cooking.
INGREDIENTS
1 can/Jar (500g) Pre-Soaked Kidney Beans
500ml Beef Stock or Chicken Stock
50g Chipotle chilli paste
1 tsp Chilli Powder
1 tsp Coriander ground
1 tsp Cumin
1 Onion diced
3 Garlic cloves
500g Beef mince
Steamed Rice
STEPS
Prep: Dice Onion and Garlic, cumin and chilli, beef stock (or chicken stock), rice
Add Oil
Brown Meat, then put aside
Add Oil
Add Spices and Pastes
Add Aromatics
Stock Deglaze
Add Beans, boil beans to cook thoroughly.
Reduce to Simmer
Add Meat in
Plate with Steamed Rice/Mic Rice (Please no boiled rice), Salsa Fresca, Lime Wedges and Coriander
