Contrary to popular belief, chilli con carne doesn’t have its roots in Mexico, but comes from the good ol’ state of Texas.
Chilli con carne
Ingredients
- 250g streaky bacon, cubed
- 1 garlic clove
- 2 red chillies, seeded and sliced
- 400g beef mince
- 2ml tomato purée
- 1 x 410g tin red kidney
- beans, drained
- 1 x 375ml bottle hot salsa
- tacos or tortillas, to serve
- cheddar, grated, to serve
- sour cream, to serve
- 50ml fresh coriander, to serve
Instructions
1
Put the bacon in a large frying pan and fry for about 2 minutes. Add the garlic and chillies, and stir for another minute.
2
Add the meat and cook until it is light brown. Add the purée, beans and salsa, and cook for 10 minutes to heat through.
3
Serve hot with tacos or tortillas, cheddar, sour cream and coriander.
