Cherrypick Chilli Con Carne
Classic chilli con carne is a hearty and flavourful dish featuring beef, beans, and a robust blend of spices, including cumin, chilli powder, and a little smoked paprika. Serve with rice, tortilla chips, or piled high into jacket potatoes when you are craving a bit of comfort. We highly recommend doubling the quantity needed and freezing in batches to save time, effort, and money next time round.
Method
Based on 4 servings, adjust as needed.
Step 1
Start by finely chopping the onions, grating (or chopping) the garlic, and chopping the red chilli.
Step 2
Into a large heavy-based pan, add half of the oil. Turn the heat to medium and cook the onions with a pinch of salt for 5-6 minutes. Once soft, add the grated garlic, chopped chilli, ground cumin, ground coriander, smoked paprika, mild chilli powder and the tomato puree. Cook for 2-3 minutes, stirring well to create a paste. Remove the onion and spice paste from the pan and set aside on a plate.
Step 3
Add the remaining oil to the same pan. Turn the heat to high and add the beef mince. Break the mince up using a wooden spoon and allow the meat to brown all over. Keep the heat under the pan really high to prevent the meat from boiling in its own juices. It will take about 6-8 minutes to brown your meat well.
Step 4
Once brown, add the onion and spice and paste back into the pan to join the beef. Add the beef stock and scrape the bottom of the pan to deglaze it. Now add in the tinned kidney beans and the tinned black beans along with all of their juices. Season with a little more salt and pepper. Allow the chilli to come to a simmer before turning down the heat to low and allow it to cook and thicken, uncovered, for 30-35 minutes. Stir the chilli con carne every 5 minutes or so to prevent it from catching on the bottom of the pan. You could also pop the dish into the oven at 180°C for 30-40 minutes.
Step 5
While the chilli is simmering you can make the avocado salsa. Into a small bowl add the diced avocado. Crush it with the back of a fork until you have a rough texture. Add in the chopped jalapeno chillies, chopped coriander and the lime juice. Season with salt and place on the table ready to serve.
Step 6
Once your chilli is ready, heat the rice according to the packet instructions. Serve alongside the chilli with the avocado salsa, sour cream, grated cheese and a few extra sliced jalapenos, if you like.
- Ingredients
- Based on 4 servings
-
3 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
2 tbsp Jalapeno Chillies, chopped, plus a few to serve 1x Sainsbury's Sliced Jalapenos, Inspired to Cook 200g (90g*) -
0.5 tsp Mild Chilli Powder 1x Sainsbury's Mild Chilli Powder 44g -
4 tbsp Sour Cream, to serve 1x Sainsbury's Fresh Soured Cream 150ml -
400g Kidney Beans, undrained 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
1 large Avocado, diced 1x By Sainsbury’s Large Ripe & Ready Avocado -
15g Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime, juiced 1x Sainsbury's Limes -
Maldon Salt to taste 1x Maldon Sea Salt Flakes 250g -
440g Cooked Rice 2x Ben's Original Classic Basmati Microwave Rice 220g -
400g Black Beans, undrained 1x Sainsbury's Black Beans in Water 400g (235g*) -
1 Red Chilli, de-seded and chopped 1x Sainsbury's Red Chillies 65g -
1 Red Onion, finely diced 1x Sainsbury's Red Onions Loose -
5 Cloves Garlic, peeled and grated or chopped 1x Sainsbury's Garlic -
300ml Beef Stock 1x Sainsbury's Beef Stock Pots x4 112g -
1 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
500g Beef Mince 1x Sainsbury's British or Irish 5% Fat Beef Mince 500g -
4 heaped tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
4 tbsp Grated Cheese 1x Sainsbury's British Mature Grated Cheddar Cheese 250g -
1 heaped tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g