The Hairy Bikers' one pot chilli con carne
They’re in the kitchen with a midweek Mexican feast! The Hairy Bikers are back with a delicious one pot Chilli Con Carne...
We can’t tell you how good this is – you just have to taste it.
Yes, there are quite a few ingredients but a lot of them are spices and the prep is easy, just a bit of chopping.
The nachos topping is amazing and you end up with different textures – crunchy on the top and softer at the bottom, with the juicy, spicy chilli underneath. Naughty but definitely nice!
Chilli with cheese nachos
Serves: 4
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
2 celery sticks, diced
1 red pepper, diced
400g minced beef
200g minced pork
4 garlic cloves, finely chopped
1 tbsp dried oregano
1 tbsp ground cumin
1 tsp chilli powder
1 tsp ground cinnamon
1 tsp ground coriander
1 tbsp light brown soft sugar
400g can of tomatoes
2 x 400g cans of red kidney beans, drained and rinsed
400ml beef stock or water
50g dark chocolate
Salt and freshly ground black pepperTopping
200g tortilla chips
200g Cheddar cheese, grated
To serve
Soured cream
Fresh coriander leaves
Method
Heat the oil in a large flameproof casserole dish. Add the onions, celery and red pepper and cook over a low heat until the onion has softened and turned translucent. Turn up the heat and add the meat. Leave it for a minute to brown on the underside, then start breaking it up with a spoon and turning it until it’s all completely browned. Reduce the heat.
Add the garlic, oregano, spices and sugar and season with salt and pepper. Stir for a couple of minutes, then add the tomatoes, kidney beans and stock. Bring to the boil, cover and turn down the heat. Leave the chilli to simmer for an hour, stirring regularly to make sure it isn’t catching on the bottom of the pan. Remove the lid, add the chocolate and stir until it has melted.
Preheat the oven to 200C / fan 180C / gas 6, or heat your grill to it’s higher setting. Meanwhile, continue to cook the chili for another 15 minutes until the sauce is very thick and well reduced – you don’t want to put the nachos on to a liquid mixture.
Arrange the tortilla chips over the chilli and top with the cheese. Grill or bake them for at least 10 minutes until the cheese has melted and started to brown.
Serve immediately, with soured cream, some coriander leaves and lime wedges.