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Chilli Con Carne

Cook Time:

35 - 45 minutes


2 - 3 people

Chilli Con Carne

2 teaspoons cumin seeds
2 – 3 dried red chillies
2 teaspoons smoked paprika
1 teaspoon powdered fenugreek
1/3 teaspoon rock salt
1 teaspoon dried oregano
1 dessert spoon vegetable oil
150 g streaky bacon
2 medium sized organic carrots
500 g organic, free range beef mince
250 millilitres heavy red wine (I used Tempranillo)
400 millilitres gluten free vegetable stock
2 (400g) cans chopped tomatoes
3 dessert spoons tomato purée
1 can (410g) red kidney beans
150 g aged cheddar

Begin by preparing the spice mix, heat a dry frying pan then add the cumin seeds and dried chillies and stir until the seeds start to smoke or pop, then remove to a grinder. Add the paprika, fenugreek and rock salt then grind to a fine powder, add the oregano and set aside. Continue preparing by peeling, topping and tailing the carrots then finely dicing them and then dicing the bacon followed by draining the kidney beans and rinsing with cold water.

Heat a dessert spoon of vegetable oil in a large saucepan then add the bacon and stir fry until golden brown, then add the beef mince and stir fry until brown taking care to break up any clumps as you do so and adding the spice mix as well. Then add the red wine and bring to a simmer, cook stirring occasionally until the red wine has almost fully cooked down then add the tomato purée, stir fry for a minute before adding the gluten free stock, chopped tomatoes and kidney beans. Bring to a high simmer and then cook stirring regularly for 30 – 40 minutes until you have a nice rich sauce.

Serve with Basmati rice and to with grated aged cheddar.

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