Chilli Con Carne is an awesomely tasty meal, good with rice or on top of a baked potato. Making it with lamb mince turns the flavour up to 11!
Prep Time: 15 minutes
Prep Time: 45-60 minutes
chilli, con carne, lamb, mince
- 400g Lamb mince
- 1 large red onion
- 2 red chillis
- 2 cloves of garlic
- 3 tsp cumin powder
- 2 400g can chopped tomatoes
- 1 tsp tomato puree
- 1 beef Oxo stock cube
- 1tsp worcestershire sauce
- 1 tbsp olive oil
- Peel and chop the onion so that it's approx 0.5cm square pieces (i.e. not too big, not too small), and set to one side.
- De-seed and chop the chillis (add half of the seeds back after chopping), and set to one side.
- Chop the garlic, and set to one side.
- Heat the olive oil in a wok or wide bottomed saucepan on a low to medium heat until it sizzles gently when a piece of onion is dropped in.
- When up to temperature, add the onion, chopped garlic and half of the chopped chillis and cook until the onion is softened.
- Add the lamb mince (by breaking it up and adding it in pieces) and cook, stiring regularly until the lamb is browning and has given off a large amount of fat.
- Remove from the heat and drain the fat off.
- Return to the heat, crush the stock cube over the mince and mix in, before adding the chopped tomatos and tomato puree
- Turn the heat up to medium, so it's slightly bubbling, add the cumin powder and worcestershire sauce and then stir to mix it all in.
- Season with salt and pepper.
- Taste the chilli to determine how hot it is. Continue adding the remaining chopped chilli, stirring and allowing to simmer for 5 minutes before tasting again, until you've reached the heat that you want (Remember, the heat will come out through the cooking time and/or reheating, so always make it slightly milder than you want - you can always add more chilli prior to serving).
- Allow to simmer for 30 minutes, stirring every 5 to 10 minutes, until it has thickened.
- When it's reached the correct thickness, perform a final taste test and add more chilli if needed, then serve.