Chilli Con Carne with tortilla chips

Chilli Con Carne with tortilla chips

Batch cook and freeze, or have it for a few meals in the same week - make life easier!
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Prep Time 20 minutes
Cook Time 1 minute
Course Main

Ingredients
  

  • 500g lean minced beef (10% or less fat)
  • 2 medium onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1–2 tsp hot chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp plain flour
  • 150ml red wine or extra stock
  • 300ml beef stock, made with 1 beef stock cube
  • 400g can of chopped tomatoes
  • 400g can of red kidney beans, drained and rinsed
  • 3 tbsp tomato purée
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • Faked sea salt
  • Freshly ground black pepper

For the tortilla chips

  • 2 tortilla wraps
  • Smoked paprika
  • Spray oil

Instructions
 

  • Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
  • Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
  • Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.
  • For the tortilla chips, preheat the over to 180
  • Cut tortilla wraps into tortilla wraps (cut in half, then half again and continue to desired size)
  • Place in an an over tray
  • Sprinkle with smoked paprika and oil spray
  • Toss until all coated
  • Plan in the oven and check regularly, tossing them in the trap until nice and crispy (only takes about 15 mins)
  • Eat straight awat or cook this the night before and let the flavours intensify!
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