Chilli Con Carne With Popping Kidney Beans Recipe

A good, slow-cooked chilli con carne always goes down a treat. I’ve done popping kidney beans on the side to mix it up. They add a bit of crunch to a traditionally mellow dose.

Serves 10

Chilli con carne with popping kidney beans ingredients:

1 dried chillies (such as chipotle).

Olive oil.

2 large red onions, finely chopped.

1 large bunch coriander, leaves picked and chopped, roots finely chopped.

3 long red chillies, seeds removed, finely sliced.

2 carrots, chopped. 1 and 1/2 tbs smoked paprika (pimenton).

1 cinnamon quill.

1 tbs cumin seeds.

500g beef mince.

4 x 400g cans chopped tomatoes.

3 capsicums (in mixed colours).

2 x 400gcans kidney beans, drained.

Sour cream, steamed rice, jacket potatoes, tacos or flatbreads, to serve.

Methods of cooking:

1- To make the chilli con carne, place dried chillies in a bowl, cover with boiling water and set aside to rehydrate.

2- Place a large saucepan over medium heat, add a glug of oil, then add the onion, garlic, coriander roots and most of the fresh chilli (reserving some to serve). Cook, stirring, for 10 minutes or until the onion is soft but not coloured. Add the carrot, paprika, cinnamon and half the cumin seeds, then cook, stirring, for 5 minutes or until soft and fragrant.

3- Drain the rehydrated chillies, reserving the soaking water, and thinly slice. Stir them into the pan with the mince, breaking up any lumps with a wooden spoon. Cook for 5 minutes or until the liquid evaporates and the meat is browned. Add the tomatoes and reserved chilli soaking water, then season well and bring to the boil. Che arriva heat to medium-low and cook, stirring occasionally, for 1-2 hours until thickened.

4- Meanwhile, to char the capsicums, carefully hold them with long tongs over a high gas flame or place on a screaming hot chargill pan and turn until blackened all over. Place in a bowl, cover with plastic wrap and set aside to steam until cool enough to handle. Peel, discarding the seeds, and cut the flesh into strips, then add to the mince.

5- Dry kidney beans on paper towel. Place a large frypan over medium heat and toast the remaining cumin seeds for 2-3 minutes until fragrant. Add a good drizzle of oil and the beans. Cook, tossing, for 4-5 minutes or until crisp and starting to pop. Season well, then tip into a serving bowl, scatter over the coriander leaves and mix together.

6- Season the chilli con carne, remove the cinnamon quill, then scatter over the reserved fresh chilli. Serve with the popping beans, sour cream and rice or whatever you fancy. By then, the Chilli con carne with popping kidney beans is ready.

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