Chilli Con Carne
This easy chilli con carne recipe uses items typically found in a household pantry - a tin of tomato soup, a tin of baked beans, you’ll have dinner knocked up in no-time!
Ingredients
- 500 g minced beef
- 1/2 onion chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp cayenne powder
- 1 tsp paprika
- 1 tbsp olive oil
- 240 g kidney beans
- 415 g baked beans
- 400 g cream of tomato soup
To serve
- Grated cheese
- Guacamole
- Sour cream
- Tortilla chips
- Chopped cherry tomatoes
Instructions
- Fry the chopped onion in a deep frying pan (with a lid) or a casserole pot.
- Add all the spices and fry for a few minutes until fragrant.
- Add the mince and fry until brown.
- Add the kidney beans, baked beans and tomato soup. Stir and bring to a simmer. Cover and place in a low oven at 150 degrees for an hour.
- Serve with rice and a selection of toppings: grated cheese, taco chips, guacamole, salsa, tomatoes...
Notes
Aga cooking - all my recipes are cooked and tested using an Aga but then adapted for a conventional oven. For this recipe, do the frying on the boiling plate and then transfer to the simmering oven for the hour. You can leave it there for a lot longer if needed.
Storage - store any leftovers in a sealed Tupperware, in the fridge, for no longer than two days.
Reheating - the best way to reheat the chilli would be in a microwave as it's the only way to guarantee it'll be piping hot. Mince beef needs to be heated thoroughly. You can however heat in a pan until piping hot. Read the Food Gov's guidelines on the safe reheating of foods.
Freezing - you can freeze this chilli in a sealed Tupperware for up to two months. Ensure you defrost thoroughly and reheat thoroughly too (see above).