Steve's Monday Chilli Con Carne
Serves 2
Ingredients
2 tbsp Olive Oil
1 large Onion, finely chopped
400g Minced Chicken or Beef or Turkey
2 tsp Chilli Powder
2 tbsp Tomato puree
400g Tin Chopped Tomatoes
Cold water
1 fresh red chilli, skin sliced open in three places leaving chilli whole
1 tbsp HP Mexican Chilli Ketchup
1/2 tsp Ground Cumin
4 drops hot Peri Peri sauce
4 drops worcestershire sauce
1 chicken stock cube
1 tsp dried oregano
Large squirt of Jif Lemon Juice
1 Large Garlic clove, remove green centres, very finely chopped or crushed
Salt and Pepper
Pinch of Sugar, optional
1/2 tsp Roast Ground Parprika
410g Tin Red Kidney Beans, drained and washed
plus
Accompaniment, such as your personal choice of Rice, Tortilla, Nachos, Jacket Potato, Chips, French Fries, Cheddar Cheese, Soured Cream, or whatever takes your fancy
Method
1. Put oil in large saucepan, heat, add onion, cook on medium heat until onions start to brown
2. Add Chicken (or beef or turkey) to the onions, cook until meat starts to brown, and no water is left
3. Sprinkly Chilli Powder into saucepan
4. Add Tomato puree, stir well to mix
5. Add chopped tomatoes, stir and bring to a simmer. Add some water if the mixture looks dry
6. Add whole chilli, chilli ketchup, cumin, peri peri sauce, worcestershore sauce, chicken stock cube, oregano, lenmon juice and garlic
7. Season to taste with Salt and Pepper, add pinch of sugar and paprika
8. Simmer for 20 mins
9. Taste - if you want a hotter chilli, then add more fresh chilli, or chilli powder or peri peri sauce until desired strength is obtained
10. Add Kidney beans
11. Cover and simmer for 25 mins, adding more water if mixture looks too dry
12. Remove and discard whole chilli (unless one of your diners wants to get lucky), and serve with accompaniment
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