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Posts from the ‘Chilli’ Category

Three bean chilli

I have a tried and tested chilli con carne recipe but just wanted to add a little twist by adding three types of beans and I was really happy with the result and it was so darn tasty:)

700g Beef mince
3 medium red onions finely chopped
4 cloves garlic chopped
1 medium green pepper chopped
1 medium red pepper chopped
4 whole red chillis chopped with seeds
8 mushrooms sliced
1 big jar chopped tomatoes in juice
150g dried kidney beans
150g dried black eyed beans
150g dried white beans
2 tbsp chilli powder mild
2 tsp cumin
1 tsp oregano
4 tsp paprika
1 tsp salt
1 tsp pepper

First soak the beans the night before and rinse in clean fresh water
Boil the beans in salted water until you can mash with a fork(approx 1.5-2 hours)
Fry onion, garlic, pepper and mushrooms in oil until soft and clear.
Add mince and fry till brown.
Add spices and fry for a further five minutes.
Add tomatoes and water, stir for five minutes.
Add the beans
Cover and turn on a very low heat stirring occasionally.
Leave for as long as possible, 6 hours minimum.
At the end if you want it thicker you can mash a few of the beans down and it becomes much thicker.
Can be re-heated the next day to serve.
Serve with boiled rice or garlic bread or on its own.
Sprinkle with cheese and a dollop of sour cream for taste and decoration.

If anyone tries this recipe I hope you enjoy as much as me:)

Enjoy!

Mild Chilli con carne

Mild Chilli con carne

Ingredients:

700g Beef mince
1 large onion finely chopped
4 cloves garlic chopped
1 medium green pepper chopped
8 mushrooms sliced
1 big jar chopped tomatoes in juice
1 tin kidney beans drained
1 tin sweetcorn
2 tbsp chilli powder mild
2 tsp cumin
1 tsp oregano
1 tsp paprika
1 tsp salt
1 tsp pepper
1 cup water
3 tbsp ajicka (georgian tomatoe paste with peppers, garlic and spices)

Fry onion, garlic, pepper and mushrooms in oil until soft and clear.
Add mince and fry till brown.
Add spices and fry for a further five minutes.
Add tomatoes and water, stir for five minutes.
Add sweetcorn and kidney beans and stir in.
Cover and turn on a very low heat stirring occasionally.
Leave for as long as possible, 6 hours minimum.
Can be re-heated the next day to serve.
Serve with boiled rice or garlic bread or on its own.
Sprinkle with cheese and a dollop of sour cream for taste and decoration.

Options:

You can leave out the sweetcorn if desired as it doesn’t usually appear in chilli but I feel it gives the dish some added colour and certainly doesn’t distract from the taste or consistency.

If you can’t find ajicka then any tomato paste will do but then increase the amount of garlic and spices a little to compensate.