Roni's Chilli Con Carne

Roni's Chilli Con Carne

Hearty chilli con carne with beef, beans and a spicy Filipino twist—rich, warming and full of flavour.

Author

Roni BAndong-McSorley

Prep Time

15 minutes

Cook Time

1 hours

Servings

4

Category

Main

Cuisine

Modern Filipino

Ingredients

• 100g smoked lardons
• oil
• 1 onion, chopped
• 6 cloves of garlic, chopped
• 1 carrot, diced
• 1 tsp sugar
• ½ kilo ground beef
• 1-2 tsps of RoniB’s Kitchen Black Bean Chilli Paste
• 1 tsp chilli powder
• 2 scotch bonnets, chopped
• 1 tsp paprika
• 1 heaping teaspoon of chili flakes
• 1 tsp of dried herbs (I used mixed Italian herbs)
• 150ml red wine
• 1 can red kidney beans, drained and washed
• 1 can of chopped tomatoes
• 200ml beef broth
• 2 bay leaves
• 1 tsp lemon juice
• 125g butter
• Salt and pepper to taste

Directions

1. Heat a deep pan then add the smoked lardons. Cook until brown. Remove from pan and set aside.
2. Add a little oil in the pan and add onions. Cook until translucent.
3. Add chopped garlic. Cook about 1 minute. Add sugar.
4. Add carrots and cook for about 2 minutes. Add black bean chilli paste.
5. Add the ground beef. Break it up and mix well.
6. Add the chilli powder, scotch bonnets, paprika, chilli flakes, dried herbs, and red wine. Mix well and cook until the alcohol has evaporated.
7. Add the red kidney beans, chopped tomatoes, and beef broth. Mix well. Cook covered until liquid has reduced to about half.
8. Add bay leaves and lemon juice. Mix and cook for about 2 minutes.
9. Add butter. Cook until sauce is of desired consistency.
10. Season with salt and pepper.
11. Serve on a bed of rice and top with sour cream.