Recipe: Yummy My Ultimate Smokey Chilli Con Carne

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We hope you got insight from reading it, now let's go back to my ultimate smokey chilli con carne recipe. You can have my ultimate smokey chilli con carne using 29 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare My Ultimate Smokey Chilli Con Carne:

1. Prepare 500 g of lean beef mince,.
2. Use 1 tin (420 g) of baked beans OR red kidney beans,.
3. Provide 1 of green bell pepper, sliced, seeds removed,.
4. Provide 200 g of closed cap mushrooms, chopped,.
5. Take 4 of large handfuls baby spinach leaves,.
6. Take 2 of red onions, chopped,.
7. Get 4 of dried smoked chipotle morita chillies,.
8. You need 4 of dried Guajillo chillies,.
9. Provide 2 tbsp of tomato puree paste,.
10. Prepare 1 of scotch bonnet chilli, very top trimmed off,.
11. Use of Spices & herbs:.
12. You need 4 tsp of good quality smoked paprika,.
13. Prepare 3 tsp of dried oregano,.
14. Prepare 2 tsp of dried corriander,.
15. Use 2 of heaped tsp quality cocoa powder,.
16. Prepare 2 tsp of garlic granules,.
17. Provide 2 tsp of cinnamon,.
18. Get 1 tsp of cayenne pepper,.
19. You need 1 tsp of ground cumin,.
20. Prepare 1 tsp of red chilli flakes,.
21. Provide of Other:.
22. Take 1 of beef stock cube, crumbled,.
23. Get 350 ml of water,.
24. Provide of Ground black pepper and salt to season,.
25. You need 2-3 tbsp of vegetable oil.
26. Take of To garnish:.
27. Prepare of Fat free quark, or sour cream,.
28. Prepare of Fresh parsley leaves,.
29. You need of Grated cheddar cheese.

Steps to make My Ultimate Smokey Chilli Con Carne:

1. Add the vegetable oil to a large saucepan and heat over a medium heat. Once the oil is hot add in the chopped onions and fry for a few minutes then add in the meat. Stir and brown off. Add in all of the dried spices and herbs and stir to coat the meat evenly..
2. Next add in the bell pepper and the mushrooms. Stir once more. Add in the cocoa powder, crumbled stock cube, tomato paste and season well with salt and pepper. Add the beans and stir everything together. Lower the heat..
3. Pour in the water and bring to a simmer. Add the dried chillies plus the scotch bonnet chilli. Just cut to top off the scotch bonnet to release the flavour from it as it simmers in the sauce. Cover with a lid and simmer for around an hour. Stir occasionally and if needed add a touch more water as the sauce thickens and reduces down..
4. At the end of cooking once the meat and vegetables are tender and the sauce a rich glossy deep brown, add in the spinach leaves and allow them to wilt down. Serve up and garnish with cheese, quark or sour cream and parsley leaves. Enjoy! :).

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