Amazing 8-Step Chilli Con Carne Recipe

This amazing Chilli Con Carne recipe does not have to blow your head off to be enjoyable, its a quick and easy meal that can be enjoyed with friends or as part of the group.

This recipe combines some great herbs and spices along with fresh minced beef, but can also be made as a vegetarian option when omitting the meat!

This is the mild version of the recipe, to add an extra kick, why not add a teaspoon of Cayenne Pepper and a teaspoon of Chilli Powder!

If you wish to add your own Chilli's, remember to wash your hands thoroughly or wear gloves to protect yourself!

Ingredients - Double or Triple It For a Party

500g Minced Beef

2 Large Onions Diced

200g Mushrooms

2 Tins Chopped Tomatoes With Chilli Flavoring

2 heaped Tbsp Tomato Puree

50g Dark Chocolate

4 Large Garlic Cloves (crushed or chopped)

1 Tin Baked Beans ( and/or Kidney Bean)

1 x Mixed Vegetable Soup Pack (or frozen mixed vegetables)

2 Jars of Bologna Sauce Mix (any is good, I used Lloyd Grossman smoked garlic)

2 Tbsp Italian Mixed Herbs

1 Tbsp ground ginger.

1 Tbsp Smoked Paprika (I use this in everything)

1 Packs of Schwartz Chili Con Carne Powder , whatever strength you like.

Salt and pepper to taste.

Nachos or Rice to serve

How To Cook

1. Pre-heat your slow cooker (if using one)

2. Heat a large pan with 2 tbsp olive oil and add the onions, mushrooms, herbs and fry off until golden brown.

3. Next, add the minced beef, tomato puree and smoked paprika then brown off until cooked, stirring constantly so that it does not burn on the bottom of the pan.

4. Add the chopped tomatoes and pasta sauce and bring to the boil on a medium heat for 15 minutes (electric mark 4, gas mark 3) and make sure to add a drop of water to the jars and shake with the lid on to avoid waste!

5. Add the Kidney beans and/or baked beans and dark chocolate, to the pan and re-cook for another 30 minutes on the same heat, making sure not to burn.

6. Add the Schwartz Chili Con Carne Powder and crushed garlic cloves then cook for a further 30 minutes, adding a drop of water if its too thick, then add salt and pepper to taste.

7. If using a slow cooker, throw the entire mix into it and cook on medium heat for 5-6 hours (dont drop it).

8. If not using a slow cooker, serve immediately with rice, garlic bread, grated cheese and/or nachos, with a pot of soured cream or creme fraiche.

I hope you have enjoyed making this recipe and found the quality of the food to be amazing! I publish most of my content on my website Joystoyz.com and you can check more great articles out there!

____________________________________________________

FAQ

CAN I MAKE THE RECIPE GLUTEN FREE?

Yes! Make sure the tomato puree, Bolognese sauce and powder sachet are gluten-free versions

CAN I RE-HEAT?

Yes! It IS 100% safe to re-heat this recipe up to 3 days later, however NEVER re-heat the rice, always make this fresh!

CAN IT BE FROZEN?

Yes! make sure it is completely cool before covering and freezing, it will keep for up to 3 months and when defrosting, do so in a fridge then microwave or boil till piping hot throughout.