Prep time: 20 mins
Cooking time: 1hr 30mins
Total time: 1hr 50mins
Heat the rapeseed oil over a high heat in a heavy based saucepan or casserole dish. Add the mince and brown. Add the onion and cook for 5 minutes, stirring occasionally. Turn the heat to medium and add the red pepper and garlic. Cook for 2 minutes before adding all of the spices. Cook for a further 2 minutes, stirring continuously so they don’t burn.
Then add the tomato paste, cocoa powder, Worcestershire sauce and soy sauce and cook for 30 seconds, and give it all a good stir. Finally add the tinned tomatoes, kidney beans, stock, salt and pepper and bay leaf.
Turn up to full heat to make sure it has reached temperature. Once simmering, turn the heat right down so that it’s releasing a bubble every few seconds. Give it a good stir to stop it from catching, pop the lid on and cook for 1 hour and 30 minutes. I cook mine in the oven at 140 degrees which cooks evenly… it’s up to you!
Serve with brown rice or corn tortillas, homemade guacamole, Greek yoghurt and grated cheddar cheese.
For me, chilli con carne is a great sharing meal. I bring all the pots to the table alongside the guacamole, cheese and Greek yoghurt, so that everyone can help themselves. For the kids especially, this makes it special as they can choose what they would like – they often go back for seconds and thirds. Sharing is caring after all!”