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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
- Heat a large, heavy-bottomed pan over medium heat. Add the oil, then the chopped onion. Cook, stirring often, until softened, about 5 minutes.
- 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.
- 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.
- Pour in the beef stock, chopped tomatoes, and tomato purée. Season generously with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 20 minutes.
- Stir in the kidney beans, bring back to a boil, and simmer uncovered for another 10 minutes, allowing the sauce to thicken.
- Cover the pan again, remove it from the heat, and let the chili rest for 10 minutes so the flavours can fully develop.
- 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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