Wednesday, April 15, 2015

Food - Recipe - Spicy Chilli Con Carne

I never have cooked a Chilli Con Carne before, so I saw this as a challenge, as I'm keen to eat spicy food but never cook it. I choose this recipe from the TV program The Hairy Bikers and Lorraine Pascale: Cooking the Nation's Favourite Food.

I have halved the quantities as I wanted to make enough for 1 portion and one to freeze for later, but it can be doubled up to make the full amount. The avocado salsa does not freeze so it can be used the next day to go with Taco's or as salad with some tomatoes and rocket

Spicy Chilli Con Carne


For the chilli con carne:
  • 2 tbsp Olive Oil
  • ½ large Red onion, very finely chopped
  • 1 garlic clove, very finely chopped
  • 2 bay leaves
  • 2 sprigs fresh rosemary, leaves only, very finely chopped
  • 1 tsp ground cumin
  • 1 ½ tsp chilli powder
  • 250g lean beef mince
  • 1 x 200g tin chopped tomatoes
  • 1 tbsp clear honey
  • 125ml beef stock
  • boiled rice to serve
  • Salt and freshly ground black pepper
For the avocado salsa:
  • 1 ripe avocado, skin and stone removed, finely diced
  • ¼ red onion, finely diced
  • ¼ cucumber, finely diced
  • ¼ lemon, juice only
  • handful roughly chopped fresh coriander leaves (optional), plus extra to serve


  1. For the chilli con carne,heat the oil in a medium frying pan over a low heat. 
  2. Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, and cumin and chilli powder until well combined. 
  3. Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout. 
  4. Pour in the tinned tomatoes, honey and stock, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking. 
  5. Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using. 
  6. Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using

Adapted from this recipe

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