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Chilli con Carne

Chilli con Carne

Just the best!

Ready in: 3 hours

Serves: 4

Complexity: medium

kcal: 285

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450 g fatty mince
3 tbsp rice bran oil
2 onions, chopped coarse
½ star anise
1 carrot, diced
1 green chilli, chopped fine
1 tomato, diced
1 tbsp tomato purée
1 clove garlic
½ bottle red wine
500 g beef stock
150 g dried kidney beans
500 g tomatoes, c/w vine
1½ tsp ground cumin
1½ tsp smoked paprika
1½ cayenne pepper
1 tbsp rice bran oil
200 g chopped soft butter
1 tbsp Tuimato sauce
½ tsp marmite


Soak beans in salted water overnight and drain well.
In a small pan cook together oil, cumin, paprika and cayenne pepper until very fragrant. Combine the rest of the Flavoured Butter ingredients, including SIDS SMOKEY GARLIC SAUCE, together and mix thoroughly.
In 3 batches, brown off the mince until dark brown and tip into a bowl. Cook onions, star anise, carrot, chilli, tomato, tomato purée, garlic and wine together until syrupy. Remove star anise and return mince to the pan and add beef stock. Simmer for 2 hours uncovered, stirring occasionally. Cook tomatoes on the vine in a pressure cooker and strain the juice into the beans. Cook for 20 minutes then mix the beans and the mince together. Add a big knob of flavoured butter and stir into dish just before serving.