There’s nothing quite like a warm bowl of Spicy Chilli Con Carne to brighten up a cold evening. This recipe combines premium mince, smoky spices and a hint of sweetness to deliver depth of flavour. Using Butchers-Sundries products like the Rooster’s Piri Piri Mild Glaze and Middletons Tangy Chipotle Chilli Glaze, you’ll get bold heat and a complex, layered taste. Serve with rice, crusty bread or tortilla chips for a satisfying meal.
Making Time: 1 hour
Serves: 4-6 People
Ingredients:
- 600g Minced beef
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 Red bell pepper, diced
- 2tbsp Rooster’s Piri Piri Mild Glaze
- 2tbsp Tomato purée
- 400g Chopped canned tomatoes
- 300ml Potts Beef Stock in a Can
- 1 Can of kidney beans
- 2tbsp Middletons Tangy Chipotle Chilli Glaze
- 1tbsp Olive oil
- Cornish Sea Salt Co., for seasoning
- Pepper
Method:
- Chop the onion, garlic, and red bell pepper. If using beans, drain and rinse them
- In a large heavy-bottomed pot or deep skillet, heat oil over medium-high heat. Add minced beef; cook, breaking up lumps until browned, then remove excess fat if needed
- Lower the heat to medium. Add chopped onion, garlic, and red bell pepper; sauté until soft and fragrant (about 5-7 mins)
- Stir in the Rooster’s Piri Piri Mild Glaze plus any other dry spices you like (cumin, paprika). Let them cook for 1–2 minutes to release the aroma
- Mix in tomato puree, canned tomatoes, then add Middletons Tangy Chipotle Chilli Glaze to build depth and tang
- Pour in the Potts Beef Stock In a Can, stir well, bring to a gentle boil, then drop the heat and simmer for 25-30 mins. Stir occasionally; if the mixture seems too dry, add a bit more stock or water
- Add kidney beans about 5-10 minutes before the end of cooking so they heat through but don’t disintegrate. Season with salt, pepper, and adjust heat
- Once thickened and flavours have melded, ladle into bowls. Garnish with chopped coriander, grated cheese, sour cream, or a squeeze of lime. Serve with rice/bread/tortillas as you like