Chilli con carne

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON
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When the weather is cold outside Arlene from Carrickfergus cookery school, Carrick YMCA suggests you try this spicy classic to warm you up. You can still eat it while on a diet and serve with a salad, a baked potato or a small portion of rice.

500g lean minced beef (10% or less fat)

2 medium onions, chopped

3 garlic cloves, peeled and finely chopped

1–2 tsp hot chilli powder

2 tsp ground cumin

2 tsp ground coriander

2 tbsp plain flour

150ml red wine or extra stock

300ml beef stock, made with 1 beef stock cube

400g can of chopped tomatoes

400g can of red kidney beans, drained and rinsed

3 tbsp tomato purée

1 tsp caster sugar

1 tsp dried oregano

1 bay leaf

flaked sea salt

freshly ground black pepper

1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2

minutes more. Sprinkle over the flour and stir well.

2. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.

3. Bring to a simmer on the hob, then cover loosely with a lid.

Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.