How to Prepare Quick My Ultimate Smokey Chilli Con Carne

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, my ultimate smokey chilli con carne. One of my favorites food recipes. 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 well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. My Ultimate Smokey Chilli Con Carne is something that I’ve loved my whole life.

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

Steps 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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