Oven Cooked Chilli Con Carne - Spiced Texas Mince
The name derives from “chilli con carne” which is Spanish for chilli with meat, but is actually an American invention.
Preparation time: 10 - 15 minutes Quantity: Serves 4 Cooking time: 1 hour
Ingredients
2 tablespoons vegetable oil
2 onions - peeled and medium diced
2 cloves garlic - crushed
450g / 1lb minced beef
1 teaspoon ground chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon ground ginger or 2 cm freshly grated (optional)
1 tablespoon soya sauce or Worcestershire sauce
1 tin plum tomatoes - chopped with juice
1 tin water (from above) = approx. 1 pint/300 ml
1 tin kidney beans or soaked / cooked dried ones - approx. 240g
3 tablespoons tomato puree
seasoning
Method
- In a large pan heat the oil
- Fry of the onions to soft but without colour
- Add the garlic, stir for a few seconds
- Add the minced beef, turn up the heat and stir all the time breaking up any lumps until all the meat is brown and loose
- Add the spices and allow to cook out and flavour the meat for a minute
- Add the soya, tomatoes and water
- Bring to the boil and add the drained, washed beans
- Pour in to an ovenproof dish and cover with a lid or tin foil
- Place in a preheated oven gas 5 / 180*c / 350*f - set the timer for 50 - 60 minutes (and forget about it)
- Take out and stir in the tomato puree to thicken and flavour
- Season to taste and serve