Chilli con carne

ServeS 8

Ingredients:

6 tbsp olive oil

3 large onions, diced

21⁄2lb (1.1kg) lean ground beef

2/3 cup dry sherry

8 garlic cloves, chopped

4 green bird’s-eye chiles, finely chopped

1 tsp cayenne pepper

1 tsp paprika

2 x 14oz (400g) cans kidney beans, drained and rinsed

4 bay leaves

3 x 14oz (400g) cans chopped tomatoes

2 tsp dried oregano

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based pan, add the onions, and cook, for 5 minutes, or until starting to soften. Add the meat and cook over medium heat, stirring, until no longer pink. Stir in the sherry and garlic and cook for 1 minute, then add the chiles, cayenne, and paprika and cook for 5 minutes.

2 Add the kidney beans and bay leaves, cook for 2 minutes, then add the tomatoes and oregano. Bring to a boil, season, then simmer over low heat for 40 minutes, stirring occasionally.

3 Let cool completely, then transfer to a freezer-proof container (or 4 freezer bags 2 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then heat to a saucepan, stirring frequently, for

Chilli con carne