Cooking with Tan Chef Tan Mackay

Home   Introduction   Basics    Recipes   Contact

 

Chef Tan Cooking with Tan

Home    Introduction    Basics 

Recipes    Contact

 

Cooking with Tan

Home    Introduction    Basics 

Recipes    Contact

Easy Peasy One Pot Dishes

Chilli Con Carne

delicious chilli con carne

Easy peasy :   ★ ★    
Economic :   ★ ★    
Can freeze :   ★ ★    
Spicey :   ★ ☆    

4 Servings

Preparation time approx 15 minutes

Cooking time approx 1 hour

SUMMARY

I cook my chilli in the oven in a large metal pot, but casserole dishes are fine. You can also use a pan (or a wok) on the hob if you prefer but do remember to stir occasionally so that the food doesn't catch and burn at the bottom of the pan.

The minced beef used is a personal choice. I like to choose about 8 - 12% fat and I don't bother with straining off any of the fat, but you can do so if you want to reduce the fat content.

I always try to devise healthy meals with plenty of vegetables hence the addition of the peppers, but consider them optional. I buy mine packaged in threes as it's usually more economical, and I use all of them.

Play with the recipe to suit your own taste - especially the quantity of chilli powder used. Things to remember: The cummin and the tomato puree go in towards the end. If the cummin goes in too early the flavour will be cooked out, but the tomato puree needs to cook long enough to lose any bitterness. Red kidney beans will turn to mush if left boiling.

This chilli con carne recipe is a firm favourite and can easily be cooked in larger quantities for parties just by scaling up the ingredients.

Enjoy with crusty bread, rice, or jacket potato.

SUMMARY

I cook my chilli in the oven in a large metal pot, but casserole dishes are fine. You can also use a pan (or a wok) on the hob if you prefer but do remember to stir occasionally so that the food doesn't catch and burn at the bottom of the pan.

The minced beef used is a personal choice. I like to choose about 8 - 12% fat and I don't bother with straining off any of the fat, but you can do so if you want to reduce the fat content.

I always try to devise healthy meals with plenty of vegetables hence the addition of the peppers, but consider them optional. I buy mine packaged in threes as it's usually more economical, and I use all of them.

Play with the recipe to suit your own taste - especially the quantity of chilli powder used. Things to remember: The cummin and the tomato puree go in towards the end. If the cummin goes in too early the flavour will be cooked out, but the tomato puree needs to cook long enough to lose any bitterness. Red kidney beans will turn to mush if left boiling.

This chilli con carne recipe is a firm favourite and can easily be cooked in larger quantities for parties just by scaling up the ingredients.

Enjoy with crusty bread, rice, or jacket potato.

*** THIS CELL DELIBERATELY LEFT BLANK ***

 

INGREDIENTS

  • 750g minced Beef
  • 2 x 400g tins Chopped Tomatoes
  • 400g tin Red Kidney Beans (cooked)
  • 250ml Water
  • 150g Mushrooms
  • 1 x large Onion
  • 1 x red Pepper
  • 1 x yellow Pepper
  • 1 x green Pepper
  • 5 x TBS Tomato puree
  • 3 x tsp Hot Chilli Powder
  • 2 x cloves Garlic
  • 2 x tsp Paprika
  • 2 x tsp Cummin powder
  • 1 x Beef stock cube
  • 1 x tsp Sugar
  • 1 x tsp Italian herbs
  • 1 x glug Lemon Juice
  • 1 x good grind Black Pepper
  • ½ x tsp Salt

 

METHOD

Instructions for a chilli con carne (nb: This can be cooked in a saucepan on a hob if preferred, but it will need regular stirring to avoid catching on the bottom of the pan and burning.):

  1. Set the oven to 190 degrees (180 fan) centigrade/Gas mark 5.

  2. Put the chopped tomatoes, water, paprika, garlic, and chilli powder in a casserole dish or other suitable pot. Crumble and sprinkle in the beef stock cubes and bring everything to the boil, (either in the oven if you are using a casserole, or on the hob if you are using a suitable metal pot).

  3. Chop and add the onions and mushrooms, salt, pepper and dried Italian herbs.

  4. Brown the beef mince in a pan and add to the casserole and stir.

  5. Put the casserole back in the oven and bring everything back to the boil and then reduce the heat to a simmer for 30 - 45 minutes.

  6. Chop up the peppers into about 1.5cm sizes if you are using them. Empty the red kidney beans from the tin and rinse in clean water.

  7. Add the cummin, tomato puree, lemon juice, sugar, and the remainder of the vegetables to the casserole and stir.

  8. Bring back to nearly boiling and then gently simmer for a further 10 minutes. It's now ready to serve.

 

METHOD

Instructions for a chilli con carne (nb: This can be cooked in a saucepan on a hob if preferred, but it will need regular stirring to avoid catching on the bottom of the pan and burning.):

  1. Set the oven to 190 degrees (180 fan) centigrade/Gas mark 5.

  2. Put the chopped tomatoes, water, paprika, garlic, and chilli powder in a casserole dish or other suitable pot. Crumble and sprinkle in the beef stock cubes and bring everything to the boil, (either in the oven if you are using a casserole, or on the hob if you are using a suitable metal pot).

  3. Chop and add the onions and mushrooms, salt, pepper and dried Italian herbs.

  4. Brown the beef mince in a pan and add to the casserole and stir.

  5. Put the casserole back in the oven and bring everything back to the boil and then reduce the heat to a simmer for 30 - 45 minutes.

  6. Chop up the peppers into about 1.5cm sizes if you are using them. Empty the red kidney beans from the tin and rinse in clean water.

  7. Add the cummin, tomato puree, lemon juice, sugar, and the remainder of the vegetables to the casserole and stir.

  8. Bring back to nearly boiling and then gently simmer for a further 10 minutes. It's now ready to serve.

*** THIS CELL DELIBERATELY LEFT BLANK ***

 

Back to page:

Recipes

 

facebook icon spacer email icon spacer youtube icon spacer linkedin icon

Copyright © Tan Mackay 2024
All rights reserved.