Recipe Basics - Chilli con Carne

So there are just some recipes which come in handy because they are simple, don't involve masses of preparations, and still taste amazing.

So I'm going to sporadically do a series of "Recipe Basics" starting with one of my absolute favourites - chill con carne. Which translates pretty obviously into chilli with meat. Yes, it does have a slight kick to it as one would assume with the whole chilli thing, but it's not overpowering at all.

So this is my personal variation on chilli con carne. It feeds a family of 5 plus leftovers which can be frozen for a few months or chucked in the fridge and gradually eaten throughout the week.

INGREDIENTS:

2 tablespoons olive oil

1kg beef mince

1 pack of chilli spice mix

400g diced tomatoes

750g kidney beans

650g passata (which is basically a plain tomato sauce)

METHOD:
1.  Heat the olive oil in a large pot
2. Add the beef mince and cook until the meat is browned
3. Stir through the chilli mx
4. Add the diced tomatoes and kidney beans and stir together
5. Stir through the passata (The amount you put in is up to you - less passata means a meatier sauce and more means a saucier one. I lean toward the latter myself.)


TO SERVE:
Chilli con carne works best with rice. Try a long grain as opposed to a basmati or something. Finish by grating cheese over the top (because cheese improves many foods).

Alternative uses include on pasta or you can use the leftovers as a toasted sandwich filling or perhaps in a wrap.

Until next time.