Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, my ultimate smokey chilli con carne. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Easy Returns & Fantastic Gift Ideas For All Your Family - Why Not Treat Yourself Too? Save time and buy groceries online from Amazon.co.uk My Ultimate Smokey Chilli Con Carne Natalie Marten Windsor, UK This is how I make my chilli con carne. A firm family favourite, with so many levels of amazing flavour.
My Ultimate Smokey Chilli Con Carne is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. My Ultimate Smokey Chilli Con Carne is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook my ultimate smokey chilli con carne using 29 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make My Ultimate Smokey Chilli Con Carne:
- Get 500 g lean beef mince,
- Get 1 tin (420 g) baked beans OR red kidney beans,
- Prepare 1 green bell pepper, sliced, seeds removed,
- Get 200 g closed cap mushrooms, chopped,
- Get 4 large handfuls baby spinach leaves,
- Make ready 2 red onions, chopped,
- Prepare 4 dried smoked chipotle morita chillies,
- Take 4 dried Guajillo chillies,
- Prepare 2 tbsp tomato puree paste,
- Make ready 1 scotch bonnet chilli, very top trimmed off,
- Get Spices & herbs:
- Get 4 tsp good quality smoked paprika,
- Prepare 3 tsp dried oregano,
- Get 2 tsp dried corriander,
- Take 2 heaped tsp quality cocoa powder,
- Take 2 tsp garlic granules,
- Take 2 tsp cinnamon,
- Make ready 1 tsp cayenne pepper,
- Prepare 1 tsp ground cumin,
- Make ready 1 tsp red chilli flakes,
- Take Other:
- Prepare 1 beef stock cube, crumbled,
- Make ready 350 ml water,
- Get Ground black pepper and salt to season,
- Prepare 2-3 tbsp vegetable oil
- Take To garnish:
- Get Fat free quark, or sour cream,
- Prepare Fresh parsley leaves,
- Make ready Grated cheddar cheese
The best way to produce a rich and thick chilli con carne is to cook in a pot with lid in the oven. It also helps if you crumble the stock cube directly into the pot rather than dissolving in water first. How to make the ultimate chilli con carne. Learn how to make a wonderful no-fail chilli con carne with expert advice and tips from Donal Skehan.
Instructions to make My Ultimate Smokey Chilli Con Carne:
- Add the vegetable oil to a large saucepan and heat over a medium heat. Once the oil is hot add in the chopped onions and fry for a few minutes then add in the meat. Stir and brown off. Add in all of the dried spices and herbs and stir to coat the meat evenly.
- Next add in the bell pepper and the mushrooms. Stir once more. Add in the cocoa powder, crumbled stock cube, tomato paste and season well with salt and pepper. Add the beans and stir everything together. Lower the heat.
- Pour in the water and bring to a simmer. Add the dried chillies plus the scotch bonnet chilli. Just cut to top off the scotch bonnet to release the flavour from it as it simmers in the sauce. Cover with a lid and simmer for around an hour. Stir occasionally and if needed add a touch more water as the sauce thickens and reduces down.
- At the end of cooking once the meat and vegetables are tender and the sauce a rich glossy deep brown, add in the spinach leaves and allow them to wilt down. Serve up and garnish with cheese, quark or sour cream and parsley leaves. Enjoy! :)
Find Donal's ultimate chilli recipe here and give it a go yourself. Advertisement " Hearty food like this meaty chilli makes me feel happy inside. It's full of great spices and filling ingredients. All the goodness is in our big pot of Smoky Beef Chili Con Carne now it's time to ladle it into bowls so we can start eating! I love this ladle because it's heat resistance and non-stick with flexible edges that are designed to easily scrape contents from pots and pans for efficient serving.
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