Sally’s Cheeky Chilli Con Carne

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Sally’s Cheeky Chilli Con Carne

Sally’s Cheeky Chilli Con Carne

Sometimes all it takes to warm you up in the autumn and winter weather is Sally’s Cheeky Chilli Con Carne. It really does the trick! My chilli is also very popular on bonfire night. I serve it in a nice bowl with rice and crusty bread or even better, with a wonderful jacket potato – even children love it as I don’t add to much chilli powder. Well, actually I do, I add lots of chilli powder, but I do take some out for the children to enjoy!

I’m not sure why some people only make this dish only around certain colder months like November –  I think it’s rich, yummy and filling dish that we should all enjoy for a lot more of the year.  I also find this dish very satisfying if you are cold and tired after a hard long day at work or a long walk or even better a hike up the hill. What I like about chilli con carne is that I can make a big batch and freeze it in tubs or containers. They keep very well, and when I need a quick supper I can take one box out. Perfect.

Let’s cook:

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Sally's Cheeky Chilli Con Carne
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Prep Time 25 mins
Cook Time 50 mins
Servings
portions
Ingredients
Prep Time 25 mins
Cook Time 50 mins
Servings
portions
Ingredients
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Instructions
  1. Heat up the oil in a large, deep non-stick saucepan. Fry the onion for a good 10 mins or until golden in colour.
  2. Add the mince and keep tossing until all the raw meat is cooked.
  3. Add the salt and pepper, chilli powder and mix well.
  4. Add the tinned tomatoes and the sweet pepper. Mix and simmer for 20 mins.
  5. Rinse the kidney beans then add them to the pan. Mix well then cook on a low heat.
  6. Add the Schwartz packet and mix in well, keep stirring.
  7. Add the stock, mix well again and lower the heat. Cook for about 20 mins but keep an eye on the pot as it will need stiring every 2 mins or else it will stick to the bottom.
  8. Serve with nice chunky bread or rice or with both. I also add a dollop of crème fraiche or sour cream.
  9. Enjoy.
Recipe Notes

I use a large deep pot for this dish as it will bubble and splatter.

I know I have cheated by using the mix but trust me it just add that extra difference.

 

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