Chilli con carne

Ingredients

For 4 portions

• 🥩 500g beef stew meat (raw)
• 🧅 1 medium onions
• 🫑 1 medium red bell pepper
• 🥕 2 medium carrots
• 🧄 2 cloves garlic
• 🥫 400g canned tomatoes
• 🫘 240g chickpeas, canned
• 🥫 2 Tbsp tomato paste
• 🌿 2 Tsp chilli powder
• 🌿 2 Tsp cumin powder
• 🌿 2 pieces bay leaf
• 🏺 2 Tbsp olive oil
• 🧂 1 Tsp salt
• 🌶️ 3 medium red chilli peppers

Method

1. Cut the beef into bite-sized chunks and season with salt. Chop the onion, red pepper and carrots; mince the garlic.
2. Heat the olive oil in a large heavy pan over medium-high heat. Brown the beef in batches until well coloured on all sides. Remove and set aside.
3. In the same pan, soften the onion, pepper and carrot for 6–8 minutes. Add the garlic and chillis and cook for 1 minute more.
4. Stir in the chilli powder, cumin and tomato paste; cook for 1–2 minutes to toast the spices.
5. Return the beef to the pan. Add the canned tomatoes, bay leaves, salt and a splash of water if needed. Bring to a simmer, cover and cook on low heat for 45–60 minutes until the beef is tender.
6. Stir in the drained and rinsed chickpeas and simmer uncovered for a further 10 minutes until the sauce is rich and thickened. Taste and adjust seasoning. Serve with rice, tortillas or baked potatoes.