Chilli con carnage recipe

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  • Serves 6
  • 30 mins to prepare and 1 hr 30 mins to cook
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chilli con carnage 1
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Customer recipe by Mark O' Brien
Added 70 months ago

Dice the carrots, onions, bacon, peppers and celery together. If you have a food processor that would be great for this!

Get your biggest frying pan and put it on a high heat with a few tablespoons of oil. When the oil is hot, throw in your chopped veg and keep it moving as you don't want it to burn. Also add a good pinch of salt because you want that to draw all the water out of the vegetables so that they will brown for you.

While that’s cooking, go back to your food processor and bung in your garlic, chillies (de-seed them if you don't want it too hot but, let’s face it, it's called Chilli Con Carnage for a reason), the stalks off the bunch of coriander, your chilli powder and your cumin seeds (you may want to grind these up in a pestle and mortar first to help your food processor along a bit). Add a little olive oil and blend until it makes a thick paste.

When your vegetables have browned up nicely, throw in your spice paste and mix it up good. (Make sure your vegetables are nearly overdone as this will really enhance the flavour. If they aren’t cooked properly here they are just going to be boiled in tomato juice.)  You want to get everything well covered and sizzling before you move on to the next step.

Crumble in the minced beef and fry that off for a few minutes until it is well mixed in with the vegetables and starting to brown.

Hard part is done!  Just open your tins and pour in the contents! Don't drain the beans; they are full of great juices and flavour you don't want to waste by throwing it down your sink.

Give it a good stir and, if it looks a little dry, add half a can of water. Turn the heat down to about medium, throw a lid on top and leave it simmering away for about an hour and a half. Check on it every 20-25 minutes to see if it needs a little water. When it's nearly done, boil up your basmati rice according to the pack instructions. When the rice is nearly cooked, strain it into a colander. Put a little water back on to boil in the pan and put the colander on top covered with a lid or tin foil or a bowl or something to stop the steam getting out.

Roughly chop up your lemongrass stalk and chuck it in the boiling water for five to ten minutes.  This will flavour your rice beautifully! Serve your rice with a generous scoop of chilli, some nachos, sour cream, guacamole, anything you like. Chilli goes great with everything!

Just cook it all up and serve the dish straight to the table with all the rice, sour cream, nachos, guacamole, grated cheese.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3 carrots
  • 2 red onions
  • 2 garlic cloves
  • 8 streaky bacon rashers
  • 2 peppers
  • 3 sticks celery
  • 3tbsp olive oil
  • 2 red chillies
  • 1 bunch fresh coriander
  • 1tsp chilli powder
  • 1tbsp cumin seeds
  • 500g (1lb) lean beef mince
  • 2 tins kidney beans
  • 2 tins chopped tomatoes
  • about 3 cups basmati rice
  • 1 lemongrass stalk
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