Super Hot Chilli Con Carne

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 2
• 250 g beef mince
• 400 g chopped tomatoes
• 200 ml beef stock
• 1 -2 tablespoon oil (i use olive oil or sunflower oil)
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 1 dried ghost chile (crumbled)
• 1 teaspoon dried chili pepper flakes
• 2 medium green chilies (chopped with seeds)
• 2 medium red chilies (chopped with seeds)
• 1 tablespoon cumin powder
• 1 teaspoon coriander powder
• 1 1/2 teaspoons dried chipotle powder (or equivalent whole chillies or other dried smoked chilli)
• 1 1/2 teaspoons hot smoked paprika
• 1 tablespoon dried oregano
• 400 g kidney beans (drained and washed)
• 200 g basmati rice
• jalapeno (to serve)
• grated cheddar cheese (to serve)
• salt and pepper

Recipe

• 1 brown beef mince in a heavy based sauce pan, transfer to a fine mesh sieve to drain excess fat.
• 2 add half the oil and sauté onions till soft and translucent, then add the fresh chillies and turn up the heat to get some colour on the onions.
• 3 turn down the heat and add the remaining oil and dryry ingredients except for the oregano, cook for around 30seconds.
• 4 add the chopped tomatoes, garlic, oregano, dried chilli and drained mince. cook over a medium heat till the mixture looses some of it moisture,around 10mins then re-hydrate with some the beef stock, add salt and pepper to taste and simmer with the lid on for ideally 45-60mins. stirring every 10mins, if the chilli become too dry just top up with beef stock.
• 5 cook basmati rice to packet instructions.
• 6 then add the kidney beans to the chilli and continue to cook with the lid off for a further 10mins or untill the chilli is to the consistency you like.
• 7 serve with basmati and topped with some jalapeño slices and grated cheddar.