Easiest Way to Prepare Award-winning My Ultimate Smokey Chilli Con Carne

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, my ultimate smokey chilli con carne. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

My Ultimate Smokey Chilli Con Carne is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. My Ultimate Smokey Chilli Con Carne is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Make ready 500 g lean beef mince,
2. Make ready 1 tin (420 g) baked beans OR red kidney beans,
3. Get 1 green bell pepper, sliced, seeds removed,
4. Make ready 200 g closed cap mushrooms, chopped,
5. Prepare 4 large handfuls baby spinach leaves,
6. Take 2 red onions, chopped,
7. Take 4 dried smoked chipotle morita chillies,
8. Prepare 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. Prepare 4 tsp good quality smoked paprika,
13. Take 3 tsp dried oregano,
14. Prepare 2 tsp dried corriander,
15. Take 2 heaped tsp quality cocoa powder,
16. Get 2 tsp garlic granules,
17. Take 2 tsp cinnamon,
18. Prepare 1 tsp cayenne pepper,
19. Get 1 tsp ground cumin,
20. Take 1 tsp red chilli flakes,
21. Take Other:
22. Prepare 1 beef stock cube, crumbled,
23. Make ready 350 ml water,
24. Make ready Ground black pepper and salt to season,
25. Make ready 2-3 tbsp vegetable oil
26. Prepare To garnish:
27. Prepare Fat free quark, or sour cream,
28. Make ready Fresh parsley leaves,
29. Take 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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