Chilli con carne – My way

Every one makes their chilli differently so here’s mine!

Note – Serve with rice or plain nacho’s with melted cheese on top.

Dips – sweet chilli sauce mixed into Creme fresh.

I would suggest that you stay away from the powder flavoured nachos and go with the own brand type. Pick a decent farmhouse cheddar – one with a good bit of flavour!

cooking chilli con carne
  • Serves: 4-6
  • prepTime: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
Ingredients
  • 800g minced beef ((will serve 4 large portions))
  • 1 large onion (sliced the way you like)
  • 1 large green pepper (diced ( large or small again up to you!))
  • 1 tin chopped tomatoes
  • 1 tin kidney beans
  • 1 tin chick peas
  • 1 cup sweetcorn (frozen is fine)
  • 2 cubes beef oxo
  • 1 teaspoon chilli powder (adjust to taste)
  • 1 teaspoon chilli flakes (adjust to taste)
  • 1 splash water (make it to the constancy that you like)
  • Optional – 2 heaped tablespoons savoury gravy
Preparation method
Step 1 Take large a pot / wok and fry onions off until soft and golden brown.
Step 2 Add mince and cook until brown.
Step 3 Add tomatoes, kidney beans, chick peas, green peppers, oxo cubes ,chilli powder, Chilli flakes, water, savoury gravy and sweet corn and stir.
Step 4 Bring to the boil and them simmer for 20 minutes.
Step 5 Boil the rice

Radish Butter

Cook Time: 20 minutes
Makes: 3 half pint jar

What you will need:

  • 16 radishes
  • 1 1/2 c. salted butter, at room temperature
  • 1 tbs. chopped fresh marjoram
  • 1 tbs. thinly sliced garlic greens (from the growing tops of the garlic in the garden)
  • 2 tbs. chopped fennel fronds
  • fresh cracked black pepper

What to do:

Puree the radishes in a food processor. Add in the butter and the fresh herbs and mix until everything is thoroughly combined. Season with fresh cracked black pepper to taste.