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Blacker Hall FARM

How to Cook

Chilli con Carne

This Chilli con Carne brings together savoury minced beef, tender beans, tomatoes and warming spices, slowly cooked to develop a rich, full flavour. A gentle heat from the chilli adds depth without overpowering the other ingredients, making it a satisfying dish for the whole family. Serve with fluffy rice, a spoonful of soured cream or warm tortillas for a comforting meal that’s straightforward to prepare and well worth making from scratch.

Prep Time: 20 minutes

Cooking Time: 1 hour

Serves: 6

Method

  1. 1 Peel and finely chop the onions, garlic, carrots and celery. Halve the peppers, remove the stalks and seeds and chop.
  2. 2 Place your largest casserole-type pan on a medium high heat and add 2 glugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon.
  3. 3 Stir every 30 seconds for around 7 minutes until softened and lightly coloured.
  4. 4 Add the drained chickpeas, drained kidney beans and the tomatoes, then add the steak mince, breaking any larger chunks up with a spoon.
  5. 5 Fill one of the empty tomato tins with water and pour this into the pan.
  6. 6 Pick the coriander leaves and place them in the fridge, save to garnish your dish when you’re serving up! Finely chop the washed stalks and stir in.
  7. 7 Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again.

Ingredients

  • 500g Blacker Hall steak mince
  • 2x medium onions
  • 2x cloves of garlic
  • 2x medium carrots
  • 2x sticks of celery
  • 2x red peppers
  • 1x heaped teaspoon chilli powder
  • 1x heaped teaspoon ground cumin
  • 1x 400g tin of chickpeas
  • 1x 400g tin of red kidney beans
  • 2x 400g tins of chopped tomatoes
  • 1 small bunch of fresh coriander
  • 2 tablespoons balsamic vinegar
  • Sea salt and black pepper

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