© J Sainsbury plc 2020
Photograph: Jonathan Gregson
The real deal chilli con carne
Make this Sainsbury's magazine chilli recipe by David Lesniak & David Muniz a day or two ahead to allow the flavours to develop. Serve with greens, soured cream and maybe some cornbread on the side
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Ready in 2 hours 35 minutes
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Cooking time 2 hours 25 minutes
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Prep time 10 minutes
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Serves 8
Ingredients
- 3 tbsp olive oil
- 1.25 kg good-quality beef mince
- 2 large onions, chopped
- 1 red or green pepper, deseeded and chopped
- 2 tbsp Mexican spice blend
- 1 tbsp hot paprika
- 1 tsp ground cumin
- 1 tsp crushed dried chilli flakes (optional)
- 1 tsp coarsely ground black pepper
- 250 ml of your favourite beer
- 400 g tin chopped tomatoes
- 2 tbsp tomato purée
- 230 g tub fresh tomato salsa
- 410 g tin red kidney beans in water, drained and rinsed
- soured cream and chives or sliced spring onions, to serve
Method
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1
Heat a little of the oil in a large pan. Brown the mince in batches, moving it to a bowl as you go; set aside. Heat the remaining oil in the pan, add the onions and pepper and cook, uncovered, until the onions are soft and translucent.
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2
Add the spices, the black pepper and a teaspoon of salt and cook for another minute or two, stirring.
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3
Return the mince to the pan and add the beer, 300ml water, the tomatoes, tomato purée and salsa; bring to a boil.
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4
Reduce the heat and simmer, covered, for about 2 hours, stirring now and then. Add a little more beer or water if it looks dry. Add the kidney beans for the final 15 minutes. Check the seasoning. You can cook it in the oven, too – simply cover the chilli and pop it in the oven at 180°C, fan 160°C, gas 4 and follow the cooking times above. To make this in a slow cooker, leave out the added water and cook on low for 8-10 hours.
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5
Serve with soured cream topped with chives or sliced spring onions.
Get ahead: make up to 3 days ahead – it freezes well too.
Kitchen secret: you can make this in a slow cooker too, just leave out the added water and cook on low for 8-10 hours.
