Chilli Con Carne’s great and all…. but it takes forever to make, right? WRONG! We’ve hacked this recipe so you can be diving your spoon into a perfect bowl of chilli within half an hour… CHILLI JUST BECAME TRULY MIDWEEK!
Quick Chilli Con Carne
Chilli Con Carne's great and all.... but it takes forever to make, right?
WRONG! We've hacked this recipe so you can be diving your spoon into a perfect bowl of chilli within half an hour... CHILLI JUST BECAME TRULY MIDWEEK!
2tsphot chilli powder
1beef stock cube
400gtinned kidney beansdrained
1pumpkin or butternut squash
Peel the onion and garlic. Roughly chop them into chunks and place them into the bowl of the Compact Food Processor with the Knife Blade attachment. Blitz the veg until finely chopped. Put a large saucepan over a medium-high heat and add the oil. Tip the prepared veg into the pan and fry for a few minutes, until the onion begins to soften. Season with salt and pepper.
Add the oregano and dry spices then stir in the minced beef. Fry for 5 minutes to brown the beef then stir in the tomato purée and add the tinned tomatoes. Cook for another 5 minutes then add the stock cube and 100ml of hot water.
Add the kidney beans, turn the heat down and simmer for 15 minutes. Scatter in a handful of dark chocolate to melt and finish by seasoning with salt and pepper.
Put a medium saucepan of water over a high heat and bring it to a boil. Peel the sweet potatoes and pumpkin or squash, cut them into large chunks then slice using the Thick Slicing Disc of a Compact Food Processor. Add the sliced veg to the boiling water and cook for 10 minutes, until they're soft all the way through. Drain and use a TriBlade System Hand Blender with the Masher Attachment to roughly mash them together. Season well with salt and pepper.
Serve the veg mash with chilli over the top. Dollop over the sour cream and serve. Serves 4