Chilli con carne

Name: Chilli con carne
Ingredients: 30 ml Olive oil, divided; 500 g Ground beef; 30 g Tomato paste; 300 g Onions, finely diced; 150 g Carrots, finely diced; 150 g Red bell pepper, finely diced; 1 Hot chilli pepper, finely chopped; 15 g Garlic, finely chopped; 1000 ml Hot water; 1 Vegetable stock cube; 800 g Canned chopped tomatoes; 2 g Ground cumin; 1 g Dried oregano; 250 g Courgette, diced; 400 g Canned red kidney beans, drained and rinsed; 10 g Coarse salt; 30 ml Red wine vinegar; A handful Hard cheese, grated, for serving

Ingredients

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ml · Olive oil, divided
g · Ground beef
g · Tomato paste
g · Onions, finely diced
g · Carrots, finely diced
g · Red bell pepper, finely diced
· Hot chilli pepper, finely chopped
g · Garlic, finely chopped
ml · Hot water
· Vegetable stock cube
g · Canned chopped tomatoes
g · Ground cumin
g · Dried oregano
g · Courgette, diced
g · Canned red kidney beans, drained and rinsed
g · Coarse salt
ml · Red wine vinegar
A handful · Hard cheese, grated, for serving

Process

Heat 20 ml of the olive oil in a large frying pan. Add the beef and break it up with a spatula. Brown well, then stir in the tomato paste and cook for 2–3 minutes.
Transfer the beef mixture to a large pot. Return the frying pan to the heat.
Add the remaining 10 ml of olive oil to the pan. Add the onions, carrots, bell pepper and chilli. Cook until softened, then stir in the garlic.
Dissolve the stock cube in 1 litre of hot water.
Add the vegetables, chopped tomatoes, stock, cumin and oregano to the pot. Cover and simmer over low heat for 45 minutes.
Add the courgette and rinsed kidney beans. Season with salt and red wine vinegar, then simmer for another 3–5 minutes.
Serve topped with grated hard cheese. Add pickled jalapeños, avocado, sour cream, coriander, cooked rice or tortilla chips if desired.

Notes

Makes about 8 servings.
Adjust the amount of chilli to taste.