This chilli con carne recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard ingredients.
INGREDIENTS serves 4
2 medium onions
1 red peppers
olive oil
1 heaped teaspoon chilli paste
1 heaped teaspoon ground cumin
1 x 400 g tin of red kidney beans
1 x 400 g tin of chopped tomatoes
500 g quality minced beef
250ml beef stock
200ml red wine
2 tablespoons balsamic vinegar
METHOD
Peel and finely chop the onions. Halve the red pepper, and roughly chop.
Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped vegetables, then cook for 10 minutes, or until softened.
Add the minced beef, breaking any larger chunks, chilli paste, cumin, and a good pinch of sea salt and black pepper, and cook for a further 10 minutes stirring regularly.
Drain and add the kidney beans, tip in the tomatoes, breaking them up with the back of a spoon,
Add the stock and wine.
Add the balsamic vinegar. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
Test for seasonings
Serve with rice and/or a hunk of crusty bread, a tomato salsa, and wedges of lime on the side for squeezing over.
Original recipe Jamie Oliver updated by Sheila
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