Cheap eats: Chowdrey’s chilli con carne

This is a Chowdrey special and it is pretty darn delicious. Serves up to six people, perfect for a cheap, nourishing meal to warm your bones this winter.

You will need:

2 medium onionschilli con carne
6 cloves of garlic
2 red chillies
500g beef mince
1 regular tin baked beans
Tomato puree
Cumin powder
Coriander powder
Smoked paprika
Oregano
Worcestershire sauce
1 lime
Fresh coriander
Salt & pepper
Passata (optional)
Chilli powder (optional)

What to do:

  1. Pour oil into the pan until it just coats the whole bottom. Heat on a medium heat but don’t go mental – just until the oil is hot, but not spitting.
  2. Add one teaspoon each of the coriander and cumin powder. This will soak up a lot of the oil, so make sure you add more if necessary, otherwise the spices will burn and taste like an ass. Fry the spices for about 30 seconds, or until fragrant.
  3. Add your onions, which should be finely diced. Fry until just starting to turn brown.
  4. Add garlic and chilli, fry for about 5 minutes.
  5. Add the tomato paste and fry for a further 5 minutes. Then remove the mixture from the heat.
  6. In a separate pan, heat a small amount of your chosen oil until very hot. Add half the meat and fry until browned. Remove this half of the meat and repeat the process. For the best results, the meat should be at room temperature before cooking, so try to leave it out of the fridge for a bit before cooking.
  7. Combine the meat with your base that you made earlier.
  8. Add the tin of beans and a few splashes of Worcestershire sauce. At this stage, if you feel the mixture is too dry, you could add some passata.
  9. Add a tablespoon of oregano, a heaped teaspoon of smoked paprika and salt & pepper to taste. You could also add some chili powder, depending on how hot you want it.
  10. Cover and cook on a low heat for at least 30 minutes. The longer the better, really. If the mixture gets too reduced, just add a little water.
  11. Add a handful of fresh, chopped coriander and squeeze in the lime. Then serve.
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