Mexican Mealtimes – How To Cook the Perfect Chili Con Carne

Spicy foods are the perfect choice for these chilly autumn nights, and they’re all the better when they’re washed down with an ice-cold beer. Corona Ireland are giving you the chance to enjoy that beer on a beautiful beach in a great competition, but for now we’ve paired up with Corona to bring you a series of the best Tex Mex recipes, tasty treats that are sure to have you feeling the love at the dinner table! First up, a winter-warmer of a chili con carne!

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Recipe

500g x Good quality minced beef

1 x large onion

2 x cloves garlic

1 x red pepper

1 x green pepper

1 x yellow pepper

2 x chili peppers, deseeded and finely chopped

Olive oil

1 x heaped teaspoon chili powder

1 x heaped teaspoon cumin

1 x 400g tin chickpeas

1 x 400g tin kidney beans

2 x 400g tins chopped tomatoes

Salt and pepper to taste      

      

Method

Peel and finely chop the onion and garlic.

Heat a frying pan and add two tablespoons of oil.

Halve all peppers, removing the stalk and seeds and chop into small squares. Deseed and finely chop chili peppers.

Sweat the onions and garlic on gentle heat for about five minutes, then add the mince, cumin and chili powder.

Fry until the meat is lightly browned, then transfer to a casserole dish.

Add the chopped vegetables, along with the drained kidney beans and chickpeas.

Next, add the tinned tomatoes and stir well.

Bring to the boil, then turn down the heat and slowly simmer for an hour, stirring every now and again to prevent sticking.

 

Serve with fluffy rice and bowls of guacamole and cheese, along with an ice-cold Corona, and hey presto – you’ve got the perfect Tex Mex night in!