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Chilli con carne with popped kidney beans
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Total Time:
2 hours 25 minutes
Succulent slow-cooked chilli with popped kidney beans for added texture. Versatile dish perfect for feeding a crowd. Pair with rice, jacket potatoes, flatbreads, or tacos for a delightful meal.
Ingredients:
  • 2 dried chillies such as chipotle
  • 2 red onions
  • 4 cloves of garlic
  • 1 bunch of fresh coriander (30g)
  • 3 fresh red chillies
  • 2 carrots
  • 1½ tablespoons sweet smoked paprika
  • 1 stick of cinnamon
  • 1 tablespoon cumin seeds
  • 500 g higher-welfare minced pork
  • 500 g higher-welfare minced beef
  • 4 x 400 g tins of plum tomatoes
  • 3 mixed-colour peppers
  • 2 x 400 g tins of kidney beans
Instructions:
  • Begin by pouring boiling water over the dried chillies to rehydrate them. Next, finely chop the onions and garlic, pick the coriander leaves, and finely chop the stalks. Slice the fresh chillies after deseeding them. In a large pan over medium heat, drizzle 1 tablespoon of oil and add the onions, garlic, coriander stalks, and most of the fresh chilli. Cook for 10 minutes until the onions are soft. Peel and finely chop the carrots and add to the pan with paprika, cinnamon, and half the cumin seeds, frying for an additional 5 minutes. Drain the rehydrated chillies, chop them, and stir them into the pan, reserving the soaking water. Add the mince to the pan, breaking it up with a wooden spoon, and cook for 5 minutes until browned and the liquid has evaporated. Pour in the reserved soaking water and the tomatoes, breaking them up with a wooden spoon, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook for 1 to 2 hours until thickened. Char the peppers over a flame or grill until blackened, let them steam, then remove the skin and seeds, slice into strips, and add to the chilli. Toast the remaining cumin seeds in a non-stick pan for 2 minutes, add oil, drained beans, and fry until crisp. Season and transfer to a serving bowl. Adjust the seasoning of the chilli, remove the cinnamon stick, and top with reserved fresh chilli, coriander leaves, and popped beans before serving with yoghurt or soured cream.

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