My chilli con carne recipe (OK, my mum’s if i’m being truthful) is a real favourite at home. Traditional chilli will include around 143 ingredients from different cuts of meat and spices, but after a hard day at work, we don’t all have the time (or a big enough pot) for all that. I have, however, made a few tweaks to mother’s original recipe which can be found on The Novice Cooking Blog, to add a smokier flavour to the chilli. This recipe is enough for three people (or two people and one for lunch at work the next day – bosh!)
- 500g beef mince
- One onion finely chopped
- Two garlic cloves
- Olive oil
- Two-three tablespoons smoked paprika
- One tablespoon cumin
- One (or more, depending on your preference) tablespoon of chilli powder
- One rich beef stock cube
- 200g chopped tomatoes
- 500g chilli kidney beans
- salt and pepper
The main cost here is obviously the mince, but all together this won’t cost you more than a tenner. Great value for what is a healthy and delicious dinner.
- Heat a medium to large saucepan with a good glug of olive oil
- Sweat the onion and garlic for a few minutes but don’t let them brown off.
- When the onion and garlic are softened add the mince, chilli powder, cumin and paprika. Keep an eye on this and keeping stirring, we don’t want the beef or onions to catch on the pan.
- Once the mince is browned off, add the chopped tomatoes, and stock cube – stir everything in.
- Next add the kidney beans, including the juice they come in, and cook until boiling
- Now taste – does it need seasoning? Season to taste
- Simmer gently and serve when the chilli cooked down and thickened up a bit.