Chilli con carne has always been my favourite Mexican dish but I’ve found some dishes either pre-made or from restaurants to be too hot and spicy for my personal taste. It is such a tasty and fun dish for both adults and children to enjoy and can also be customised with extra ingredients. I also find it great for freezing so you can make up a big vat load and pop it in the freezer for use at a later date.
• 400g self-raising flour
• A pinch of salt
• 300ml tepid water
• 3 tablespoons of olive oil
Mix the self-raising flour and the salt in a bowl.
Add the oil to the tepid water and slowly add to flour mix.
Mix together to form a dough.
Flour a clean surface and knead the dough (approx two minutes).
Divide the dough into approximately eight even sections.
Knead and spread out each section to form a flat circular tortilla (eight in total).
Heat a pan with a little oil (medium heat) and cook tortillas for one minute each side (until lightly golden).
Chilli Con Carne Sauce:
• 500g of minced beef (avoid fatty pieces of meat)
• 400g can of chopped tomatoes or approx four large fresh tomatoes (the redder and juicier the better)
• 410g can of red kidney beans (make sure to rinse and drain them in cold water)
• 1 tablespoon of oil (good quality olive oil or rapeseed oil)
• 1 red/green/yellow pepper diced
• 2 freshly diced cloves of garlic
• 2 teaspoons of tomato purée
• 1 beef stock cube (made up to 300ml with boiling water)
• 1 teaspoon of chilli powder (add more or less to your own taste)
• 1 teaspoon of paprika powder (this can add a lot of heat so be careful)
• 1 teaspoon of ground cumin powder
• ½ teaspoon of dried marjoram (optional)
• 1 teaspoon of sugar
* (optional) add one diced onion. We omitted the onion as Kev can’t eat it.
Add the spices to the oil and cook for a minute before adding in the peppers and * onion (Medium-high heat).
After 2-3 minutes add the mince and cook until fully browned (High heat be careful not to burn).
After this add the tomato puree and cook for a further minute, stirring well to cover all ingredients in the pan. Subsequently add all the other ingredients (stock, tomatoes and kidney beans) and bring to the boil.
Turn down the temperature and leave simmering for approx 45 minutes (stirring occasionally). Season with salt, pepper and add in sugar. Do not let the sauce completely burn off.
Serve with boiled rice, tortillas, tacos, nachos, pitta or whatever your heart desires. Garnish with grated cheese, lettuce, fresh tomatoes, peppers, guacamole, salsa or sour cream. As you can see I had a lot of fun dressing one of the tortillas up for children to enjoy. I used grated cheese for the hair and pupils, peppers for the eyebrows, mouth and nose and a cherry tomato cut in half for the eyes.