Chilli con carne
TANA Ramsey makes an easy version of this winter warmer that everyone will love. Serves 6-8.
INGREDIENTS
100g sliced pancetta
2 tablespoons olive oil
85g butter
2 onions, finely chopped
2 small carrots, finely chopped
2 garlic cloves, crushed
2 red chillies, seeds removed and
finely chopped
1/2 teaspoon chilli powder
1kg beef mince
150ml red wine
3 tablespoons tomato purée
1 x 400g canned kidney beans
300ml beef stock
To serve:
Grated cheddar cheese
Tortilla chips
Soured cream
Guacamole
METHOD
1) Mince the pancetta in a food processor. Put into a pan with the olive oil and two-thirds of the butter and brown lightly for approximately five minutes.
2) Add the remaining butter, onions,carrots, garlic, chillies and chilli powder. Cook on a low heat for 10 minutes, then add the beef mince and stir until browned and broken up.
3) Add the wine, increase the heat slightly and cook for a further 10 minutes. Add the tomato purée, kidney beans and two-thirds of the stock. Bring to the boil, partially cover and simmer over a low heat for one hour and 30 minutes. Stir occasionally – there should be only gentle movement. Add the remaining stock if it begins to look dry.
4) Grate some mature cheddar over the chilli con carne before serving with tortilla chips, soured cream and guacamole.