Winter chilli con carne casserole
|1 Tbsp||Extra virgin olive oil|
|2 cups||Dried red kidney beans|
|2 medium||Onions, peeled, chopped|
|3 cloves||Garlic, peeled, chopped|
|200 g||Chorizo sausages|
|150 g||Streaky bacon, chopped|
|500 g||Beef mince|
|1 Tbsp||Ground coriander|
|2 Tbsp||Ground cumin|
|½ tsp||Cayenne pepper|
|6 cups||Beef stock|
|2 cups||Tomato passata|
|3 Tbsp||Tomato paste|
|2 Tbsp||Chopped flat-leaf parsley|
|2 Tbsp||Marjoram leaves, or oregano, chopped|
|1 Tbsp||Dried basil|
|½ tsp||Smoked paprika|
|1 cup||Sour cream|
|1 bunch||Fresh coriander|
- Place kidney beans in a large bowl or pot, cover with cold water and allow to stand overnight.
- In a large stove-top casserole pot heat olive oil over medium heat. Sauté onion and garlic until soft, roughly 6 minutes. Add chorizo and bacon and cook a further 4-5 minutes. Add mince and cook until browned whilst stirring to break apart. Sprinkle in flour and stir to combine.
- Drain beans, discarding the water. Add beans to casserole with all remaining ingredients except sour cream and fresh coriander. Bring to the boil then cover and reduce heat to a gentle simmer for 1½ hours.
- Taste and adjust seasoning to your liking. Serve chilli con carne with sour cream and coriander.
See more of Simon's slow cook recipes