Hi guys, it’s Warren here and here’s my recipes for homemade beef chilli con carne. This recipe is enough to service 4 people. Take one onion. Cut the ends off, cut in half, peel then finely chop. Take 2 garlic cloves.
Peel them and finely chop as well. Set aside with the onion. Heat some oil up in a large casserole dish over a medium to high heat. Fry the onion and garlic for about 5 minutes. Pour in 1 tsp of chilli powder, 1 tsp of cumin and 1 tsp of cinnamon.
Then add in 500g of minced beef. Fry the ingredients whilst stirring continuously until the beef has browned. Once the beef has cooked, add 400g of chopped tomatoes followed by 2 tablespoons of tomato puree, 1 tablespoon of Oregano and crumble in on beef stock cube.
Generously season and briefly combine the ingredients together. Top the chilli off with some hot water from the kettle then stir everything together. Bring up to simmering point and leave to simmer away over a low heat, with the lid on for 20 minutes.
After 20 minutes, remove the lid and add some kidney beans that have been drained and washed under the tap. Mix them in then leave the chilli to simmer again for another 10 minutes with the lid off. After the 10 minutes, give the chilli a stir again then place the lid on.
Remove from the heat and leave to rest for at least 15 minutes. After the resting time, the chilli is ready to serve. It goes great with rice, or my favourite, a jacket potato sprinkled with cheese.