Step-by-Step Guide to Prepare Perfect My Ultimate Smokey Chilli Con Carne

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, my ultimate smokey chilli con carne. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

My Ultimate Smokey Chilli Con Carne is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. My Ultimate Smokey Chilli Con Carne is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook my ultimate smokey chilli con carne using 29 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make My Ultimate Smokey Chilli Con Carne:

1. Prepare 500 g lean beef mince,
2. Make ready 1 tin (420 g) baked beans OR red kidney beans,
3. Take 1 green bell pepper, sliced, seeds removed,
4. Take 200 g closed cap mushrooms, chopped,
5. Make ready 4 large handfuls baby spinach leaves,
6. Take 2 red onions, chopped,
7. Prepare 4 dried smoked chipotle morita chillies,
8. Get 4 dried Guajillo chillies,
9. Get 2 tbsp tomato puree paste,
10. Prepare 1 scotch bonnet chilli, very top trimmed off,
11. Make ready Spices & herbs:
12. Make ready 4 tsp good quality smoked paprika,
13. Make ready 3 tsp dried oregano,
14. Prepare 2 tsp dried corriander,
15. Get 2 heaped tsp quality cocoa powder,
16. Get 2 tsp garlic granules,
17. Prepare 2 tsp cinnamon,
18. Take 1 tsp cayenne pepper,
19. Take 1 tsp ground cumin,
20. Make ready 1 tsp red chilli flakes,
21. Take Other:
22. Make ready 1 beef stock cube, crumbled,
23. Prepare 350 ml water,
24. Make ready Ground black pepper and salt to season,
25. Make ready 2-3 tbsp vegetable oil
26. Get To garnish:
27. Make ready Fat free quark, or sour cream,
28. Take Fresh parsley leaves,
29. Prepare Grated cheddar cheese

Instructions to make My Ultimate Smokey Chilli Con Carne:

1. Add the vegetable oil to a large saucepan and heat over a medium heat. Once the oil is hot add in the chopped onions and fry for a few minutes then add in the meat. Stir and brown off. Add in all of the dried spices and herbs and stir to coat the meat evenly.
2. Next add in the bell pepper and the mushrooms. Stir once more. Add in the cocoa powder, crumbled stock cube, tomato paste and season well with salt and pepper. Add the beans and stir everything together. Lower the heat.
3. Pour in the water and bring to a simmer. Add the dried chillies plus the scotch bonnet chilli. Just cut to top off the scotch bonnet to release the flavour from it as it simmers in the sauce. Cover with a lid and simmer for around an hour. Stir occasionally and if needed add a touch more water as the sauce thickens and reduces down.
4. At the end of cooking once the meat and vegetables are tender and the sauce a rich glossy deep brown, add in the spinach leaves and allow them to wilt down. Serve up and garnish with cheese, quark or sour cream and parsley leaves. Enjoy! :)

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