Chilli Con Carne
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 red pepper, finely diced
- 2 garlic cloves, crushed
- 1 tbsp Spanish spice rub
- 1 tsp freshly ground chilli
- 500g beef mince
- 2 tbsp tomato paste
- 1 tin (410g) chopped tomatoes
- 1 tbsp beef stock
- 500ml hot water
- 1 tin (400g) red kidney beans, drained and rinsed
- 1 tsp sugar
- sea salt
- black pepper
- 8 taco shells
- 1 cup crème fraiche
- 1 avocado, peeled and sliced
- ½ cup coriander leaves
- Red or green jalapeño chilli, sliced
- Lime wedges
Heat the olive oil in a large saucepan and sauté the onion until translucent. Add the red pepper and garlic and fry for another minute.
Add the Spanish spice rub and chilli and sauté for a further minute.
Add the mince and cook until the liquid has evaporated and the meat has browned, and then stir in the tomato paste, chopped tomatoes and beef stock. Cover with the lid and cook for 30–45 minutes over low-medium heat.
Remove the lid and allow to reduce until thick and delicious.
Add the kidney beans and sugar to taste, and season well with salt and pepper.
Serve with oven-toasted taco shells, a dollop of crème fraiche and sliced avocado.
Garnish with fresh coriander leaves, sliced chilli and lime wedges.