I know that everybody has their favorite way to cook chili con carne, but this is mine. I like to add a good amount of my Bomba! XXX paste to this iconic South Western dish which really enhances the sweetness of the tomatoes. Enjoy with tortilla chips, cheese and sour cream or even on top of a hot dog!
Serves 4
INGREDIENTS
1lb minced beef
1 yellow onion, chopped
1 red pepper, cut into strips
2 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon hot chilli powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
14oz can chopped tomatoes
3 tablespoons Bomba! XXX
½ cup) red wine
½ cup beef stock
Kosher salt and freshly ground black pepper
14oz can red kidney beans, drained
TO SERVE
chopped cilantro
sour cream
tortilla chips
METHOD
- Fry the beef and onion in a skillet (without oil) on a high heat, stirring, for about 10 minutes or until the beef is browned and the onion is softened.
- Add the red pepper, garlic, spices and oregano and fry for 2-3 minutes.
- Stir in the chopped tomatoes, Bomba, red wine and beef stock. Season with salt and pepper and add the kidney beans. Bring to the boil and simmer for 20-30 minutes.
- Serve with chopped cilantro, sour cream and tortilla chips.
