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Chipotle Chilli Con Carne
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A rich, warming chilli con carne made with our Chipotle & Red Pepper Paste and a hint of hot smoked paprika for extra heat. Perfect served with rice or tortilla chips, topped with a dollop of sour cream and a sprinkle of Cheddar.Ingredients
Method
Ingredients
- 1 tbsp vegetable or olive oil
- 1 red onion, finely chopped
- 1 red pepper, diced
- 4 tbsp Bart Chipotle and Red Pepper Paste
- 2 tsp Bart hot smoked paprika (optional for extra heat)
- 500g lean mince beef
- 250ml beef stock
- 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 400g kidney beans, drained and rinse
- Small handful fresh coriander, chopped
- Your choice of rice, tortilla chips, sour cream and grated Cheddar to serve
Method
1. Heat a large, heavy-bottomed pan over medium heat. Add the oil, then the chopped onion. Cook, stirring often, until softened, about 5 minutes.
2. Add the chopped red pepper and fry for another 10 minutes, stirring frequently. Stir in the Chipotle & Red Pepper Paste and cook for 30 seconds to release its flavours.
3. Add the minced beef, breaking it up with a spoon. Increase the heat if needed and fry until browned, stirring often to ensure even cooking.
4. Pour in the beef stock, chopped tomatoes, and tomato purée. Season generously with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 20 minutes.
6. Stir in the kidney beans, bring back to a boil, and simmer uncovered for another 10 minutes, allowing the sauce to thicken.
7. Cover the pan again, remove it from the heat, and let the chili rest for 10 minutes so the flavours can fully develop.
8. Stir in the freshly chopped coriander just before serving. Serve with rice, tortilla chips, grated Cheddar cheese, and a dollop of sour cream. Enjoy!
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