The temperature has dropped, it’s getting chilly out, and it’s bonfire night this weekend. Hosting a crowd? Or want to come back to a hearty bowl of deliciousness after watching some fireworks? Give this easy, scrummy Chilli Con Carne a go.
Heat pan and add oil, once hot add your mince- we want as much colour as possible, colour=flavour! Break up the meat and stir when needed. Meanwhile, peel and chop onions and garlic, turn the heat down and add to the pan, stirring every so often. Next up, chop the red pepper and add, along with the 3 dried spices. Cook out for a couple of minutes, add the tomato purẻe and cook for a further minute.
Now were going to make the sauce, empty the can of chopped tomatoes in, pop the bone broth pods * in along with the 300ml water, ketchup and salt and pepper to taste. Bring to the boil and turn right down to simmer gently. Leave to cook for 1 hour, stirring occasionally (add more water if you need to).
Add the drained kidney beans and simmer for 10 more minutes, double check for seasoning and you are good to go. Grate as much cheese as you fancy, wash and chop spring onions, smash and season some avocado and chop some coriander- these can be put into bowls for people to help themselves along with tortilla chips and rice or some good old baked spuds.
This can be made in advance and reheated, so get out there and enjoy those fireworks!
*Made on an organic farm in the Worcestershire countryside, these pods are the perfect, easy alternative to making your own stock from scratch, cooked for 24 hours and immediately frozen to preserve all the goodness.
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