Serves
4 people
United States
Dried ancho chilies give an authentic, smoky flavor to this southern style chili con carne. If you can’t find them, you can use a fresh green jalapeno instead. Also, to adapt this recipe for vegetarians, substitute 8 oz (225g) red split lentils for the minced beef and add 1 red pepper, deseeded and chopped.
INGREDIENTS:
2 tbsp olive oil
1 large onion, peeled and finely chopped
2 dried ancho chilies, soaked, deseeded and chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 stick of celery, finely chopped
Salt and pepper
1 lb (450g) lean minced beef
1 tsp cumin
1 tsp hot chili powder
1 pint (475ml) passata (or 1 can tomatoes, chopped)
15 oz (425g) tin kidney beans, drained
Heat the oil in a large, heavy-based frying pan on a medium heat and add in the onion, chilli, garlic, carrot and celery. Season with salt and pepper and fry gently for six to eight minutes until the mix has softened.
Add in the minced beef, breaking it up with the spoon and allowing it to brown all over. Then sprinkle over the cumin and chili powder.
Stir in the passata, and the drained beans, then rinse the container out with 200ml water and add to the pan. Cook until the liquid reaches a slow simmer. Turn the heat down, cover and allow to cook for an hour, stirring occasionally.
Serve with a generous spoonful of sour cream and some fluffy white rice.