When you get back from work and you are hungry and all you want is something that is quick and easy to prepare, I find that a Chilli Con Carne is a great dish to make, with basics you probably already have in your own store cupboards right now. The dish originated in Texas and literally translated from Spanish means chilli with meat. I like my Chilli Con Carne to be hot enough to make my sinuses run, but not so hot that it isn’t enjoyable to eat. This is my recipe that would easily serve 4 and you can add as much chilli as you enjoy!
2 large onions
330g Minced Beef
1 tin of Chopped tomatoes
1 tin of Kidney Beans
1 Concentrated Beef Stock Pot/Cube
Vegetable / Sunflower / Canola Oil
Slice the onions and fry them in a large pot with a tablespoon of oil until they are golden brown. Place a frying pan on a high heat and when it starts to smoke, drizzle some more oil directly onto the mince and place the mince oil side down onto the hot pan. Sear the mince for 2-3 minutes until it forms a golden crust. Drizzle oil on to the other side of the mince and flip it over to sear the other side. You can then breakdown the mince to cook the rest of it through.
Add the mince to the pot with your onions. Season with a good pinch of salt, a good grind of black pepper, a generous splash of Worcestershire Sauce and as much chilli sauce as you are comfortable with! Empty the tin of tomatoes into the pot, rinse out the tin so it is half full with water and add to the pot, along with the concentrated beef stock.
Simmer on a gentle heat for approximately 30 minutes until the sauce thickens.
Serve with boiled rice and enjoy.