Chilli Con Carne

chilli-pinI originally posted this recipe when I first began my blog, and I didn’t even share any photos with it! So now I am re-sharing it, updated and fresh. Because this is one of my favourite recipes of all time, and I know you’ll all love it too. And if any of you eagle eyed lot out there also follow me on Instagram–> Imogen Beth Clegg you’ll have already seen a sneak preview of this because I shared the whole process on my story. So if you want to see the occasional recipe and all the things I get up to in the day, then give me a follow.

Ok, shameless plug over. Image result for shameless plug

Chilli is a family favourite in our house, I usually make a large batch and freeze most of it for quick weekday meals. This is such an easy recipe to do and can be whipped out of the freezer on any night you can’t decide what to cook or just don’t have the time. You could have this on it’s own with rice or spaghetti, as a nacho topping or even with a jacket potato. It is so warming and comforting, and I could literally eat this every day in the colder months.

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Chilli Con Carneimg_9784

Servings: 10

Ingredients:

  • 750g Lean Beef Mince

  • 1 400g Tin of Kidney Beans

  • 1 400g Tin of Black Beans (or Mixed Pulses)

  • 1 415g Tin of Baked Beans

  • 1.5 litres Passata or chopped Tomatoes

  • 1 Oxo stock cube (beef)/ 1 Veg Stock Cube

  • Balsamic Vinegar

  • 1 Red Onion, finely diced

  • 1 chilli, finely chopped

  • Sliced Jalapeños (plus the vinegar from the jar)

  • Olive Oil

  • Tomato Purée (half a tube)

Method

  1. Sweat the onion on a low heat with olive oil until translucent.

  2. Add mince into the pan, sprinkle over the Oxo cubes and splash on a little balsamic vinegar as the meat cooks at medium-high heat. Add salt and pepper at this point to season the meat.

  3. Drain out the tins of beans, then add into the pan and cook for 5 minutes on medium heat.

  4. Add in the chopped chilli and chopped Jalapeño Slices (or whole if you like)

  5. Add in the Passata and Tomato purée: cover and bring to the boil for a couple of minutes.

  6. Lower the heat, add in a little splash of Jalapeño vinegar and simmer for 30 minutes.

  7. Portion out into freezable tubs and Voilà! Enjoy with Rice and cheese sprinkled on top. (In our house we also have some chilli Doritos with it 🙂

I hope you enjoyed this recipe. If you liked this one you might like my Mozzarella Stuffed Meatballs

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Lifestyle and Beauty Blogger| My name's Imogen Beth Clegg and I share things from my life, travels and favourite products! Grab a chair, make a brew and get reading, I hope you'll stay for a while...

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