Chilli con carne

With the nights drawing in day by day and temperatures dropping there’s little better than the warmth of a hearty slow cooked dish. Chilli con carne brings that extra spice but what I love about this particular recipe is that there’s just enough heat without the tongue-burning bite.

A perfect dish to roll out with rice or jacket potatoes for the cosy family supper or equally an informal gathering of friends.

Tips:

• Make the chilli a day in advance. Leave to cool and refridgerate and the flavours will develop and texture become richer.
• I love the fact that Jack’s Meat Shack ‘Meat dust’ adds a gently warming heat without the bite of too much chilli.

what you’ll need

Equipment: large saucepan with a lid.

INGREDIENTS

chilli con carne: serves 6

• 20g butter
• 2 onions, diced
• 2 garlic cloves, crushed and diced
• 2 red Romano peppers, diced with seeds removed
• 5 tsp meat dust (Jack’s Meat Shack)
• 1 tsp ground coffee
• 800g beef mince
• 2 x 400g (tinned) chopped tomatoes
• 300ml beef stock
• 3 tbsp tomato puree
• 1 tsp dried oregano
• 1 tbsp balsamic vinegar
• 2 x 400g kidney beans
• 2 small chunks dark chocolate (size of your thumbnail)

METHOD

Melt the butter over a medium heat in a large sauce pan. Throw in the onion and cook for about 5 minutes, stirring occasionally till softened and slightly translucent.

Tip in the garlic, red pepper, meat dust and ground coffee. Mix together and cook for a further 5 minutes, stirring occasionally.

Turn the heat up and add the mince. Break down any chunks with a wooden spoon and cook till browned.

Pour in the beef stock and chopped tomatoes. Squirt in the tomato puree and add dried oregano and balsamic vinegar. Season and stir well.

Bring to a simmer, cover with a lid and cook over a gentle heat for 30 minutes.

Take off the lid, stir again and cook for a further 30 minutes uncovered.

Add the kidney beans and dark chocolate, stir through and cook for a further 10 minutes.

Season to taste and continue to gently simmer until desired consistency.

Serve with rice or jacket potatoes, your choice of greens and a dollop of creme fraiche.