Rich Chilli Con Carne with Thick Tomato Sauce and Kidney Beans
By Lucas Morgan
Prep
10 min
Cook
55 min
Total
65 min
Servings
6
Browning beef and onion with garlic adds flavor․ Tomato paste and broth and other spices add thick sauce․ Slow cooking‚ as opposed to quick cooking‚ keeps the pan warm to prevent cooling from evaporation and promotes further evaporation․ The final dish includes tender vegetables and kidney beans and sauce flavored with beef․
Lean ground beef is pan-fried with chopped onion and garlic․ Carrots are sautéed for a few minutes․ Other ingredients are added at this stage․ Chopped tomatoes‚ tomato paste‚ beef broth‚ paprika‚ cumin‚ oregano‚ balsamic vinegar‚ red peppers‚ jalapeños‚ and other liquids are added․ Kidney beans are added once the mixture starts to boil․
The sauce will cook down and thicken when simmered covered at medium-low heat․ Avoid boiling the sauce as much as possible‚ but low heat will keep the sauce from cooking down adequately‚ and using a small pan will result in uneven cooking and thickening․ The finished dish will have a thick consistency and include softened vegetables and beans suspended throughout the beef sauce․
Serve with avocado‚ sour cream or yogurt‚ chopped tomatoes and onions‚ cilantro‚ cheddar cheese‚ tortilla chips‚ or jalapeños․ Other ways to use leftovers include chilli con carne pasta bake and layered chilli cheese fries․
Why you'll love this recipe
- Cooking ground meat with onions and garlic before adding other liquids makes chili with richer flavors than chili made with just tomatoes․
- A medium-low simmer with some bubbling for 45 minutes to an hour will reduce the stock and other ingredients and thicken the sauce‚ as directed in the original recipe․
- Tomato paste is added in large quantities to improve the flavor and thickening of the sauce made with meat and beans and other vegetables․
- Chopped carrots‚ bell peppers‚ and jalapeños simmer in the dish and provide additional flavor․ Each serving provides vegetables and a touch of jalapeño flavor․
- Kidney beans can be added to the chilli after it has begun cooking to cook the kidney beans while the chilli cooks covered and the sauce continues to thicken and be seasoned․
- The browning step can be adapted for use in a slow cooker or pressure cooker, Changes to stock usage are needed to account for differences in evaporation when using these appliances․
Ingredients
- •500 g extra lean beef mince (17.5 oz)
- •1 large onion (finely chopped)
- •3 cloves garlic (crushed)
- •1 large carrot (finely chopped)
- •1 red bell pepper (finely chopped)
- •2 jalapeños (deseeded and chopped; use a few more if jalapeños are small)
- •400 g can kidney beans (drained)
- •800 g chopped tomatoes (canned; 28 oz)
- •10 ½ tbsp tomato paste (156 ml; puree)
- •3 cups beef stock (720 ml)
- •2 tsp paprika
- •2 tsp cumin
- •½ tsp cayenne pepper (optional; omit if you do not like it too spicy)
- •1 tsp oregano
- •1 tbsp balsamic vinegar
- •olive oil spray
Instructions
- 1
Spray a large casserole dish over medium-high heat with olive oil spray.
- 2
Add the mince, onion, and garlic, then fry until browned.
- 3
Add the carrots and fry for a further few minutes.
- 4
Add the spices, chopped tomatoes, tomato paste, red pepper, jalapeños, balsamic vinegar, and stock, then bring to a boil.
- 5
Reduce the heat to medium-low, add the kidney beans, cover, and cook for 45 minutes to 1 hour until the sauce has reduced and thickened, keeping it lightly bubbling.
- 6
Serve topped with your choice of toppings.
FAQ
Nutrition (per serving)
Calories
288
Protein
27.1g
Fat
5.7g
Carbs
37g
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