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  • 6servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 g sliced pancetta

  2. 2 tbsp olive oil

  3. 85 g butter

  4. 2 onions , finely chopped

  5. 2 small carrots , finely chopped

  6. 2 cloves garlic , crushed

  7. 2 red chillies , seeds removed and finely chopped

  8. 1/2 tsp chilli powder

  9. 1 kg minced beef

  10. 150 ml red wine

  11. 3 tbsp tomato puree

  12. 1 x 400 g canned kidney beans

  13. 300 ml beef stock

  14. grated cheddar cheese

  15. tortilla chips

  16. soured cream

  17. guacamole

Instructions Jump to Ingredients ↑

  1. Mince the pancetta in a food processor. Put into a pan with the olive oil and 2/3 of the butter and brown lightly for about 5 minutes.

  2. Add the remaining butter, onions, carrots, garlic, chillies and chilli powder. Cook on a low heat for 10 minutes, then add the beef mince and stir until browned and broken up.

  3. Add the wine, increase the heat slightly and cook for a further 10 minutes. Add the tomato purée, kidney beans and 2/3 of stock. Bring to the boil, partially cover and simmer over a low heat for 1 hours 30 minutes. Stir occasionally - there should only be gentle movement. Add the remaining stock if it begins to look dry.

  4. Grate some mature cheddar over the chilli con carne before serving with tortilla chips, soured cream and guacamole.

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