El Cielo Chilli Con Carne
- Chop 1 large onion into small dice.
- Cut 1 red pepper in half lengthways.
- Peel and finely chop 2 garlic cloves.
- Put your pan on the stove over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot.
- Add the onion and cook until the onion is soft and slightly translucent.
- Tip in the garlic, red pepper, 1 tbsp hot chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.
- Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add chopped tomatoes.
- Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper.
- Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse red kidney beans (or Bayo beans) in a sieve and stir them into the chilli pot.
- Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste and adjust with salt and a dash or two (to taste of) of the El Cielo Red Taco Sauce
- Leave it for 10 minutes and serve it with El Cielo Totopops!