Chilli Con Carne (Batch Cooking)
Course Main Course
Cuisine Mexican
Servings 12
Ingredients
- 50 ml olive oil or coconut oil
- 100 g garlic finely pureed (6-8 large cloves)
- 500 g onion finely diced (2 large Spanish)
- 150 g celery finely diced (1 large stick)
- 20 g red chilli finely diced (1 med chilli, seeds removed)
- 1 bay leaf
- 1 kg lean beef mince
- 1 tbsp chipotle or normal, chilli powder
- 1 tbsp cumin seed freshly toasted and ground if possible
- 1 ½ coriander freshly toasted and ground if possible
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- ½ tsp cinnamon
- 6 tbsp tomato puree
- 2 x 400g can chopped tomatoes
- 1.500 ml beef stock or 3 beef stock cubes + water
- 4 x 400g can aduki or kidney beans drained and rinsed
- 20 g fresh coriander finely chopped
- 20 g fresh dill finely chopped
- Seasoning
Instructions
- Pre-heat oven to 150 C. Heat oil, preferably in a large flameproof casserole dish, add the garlic and cook for 30 sec - 1 minute over medium-high heat. Turn down the heat then add the onions, celery, chilli and bay leaf, stirring continuously. Cook for 15 minutes until onion mixture is soft and translucent. Whilst onions are cooking brown the mincemeat in a pan over medium high-heat. Cook in batches. There is no need for oil. Set aside until required.
- Add the spices and oregano to the onion pot and gently cook for 30 sec - 1 minute; add the tomato puree and cook for 1 more minute then gradually add the browned mince to the pot. Add tomato puree and cook for 1 minute. Stir in chopped tomatoes, beef stock and beans. Cover and cook in the oven for 1hr 30 min.
- Remove from oven, stir in coriander and dill. Season and taste.
- To serve: Serve with wholegrain brown or black rice with a crispy green salad, sliced avocado and soured cream.
Maggie's Tips
- To freeze: Freeze in realistic portions. Clearly label with the product name, number of portions and date.