Tuesday, 9 September 2008

Potato and Three Bean Chilli Con Carne

This was a making-it-up as you go along kind of a dish, but it seems to be fairly healthy with plenty of beans and not too much fat. It is all in one pot so saves on the washing up and there is no messing around with rice or side dishes. As the "summer" comes to an end, it is already starting to get dark, cold and wet, so this spicy warming dish is just the ticket.

It is somewhat similar to the keema I made before in fact.


  • 1 tablespoon olive oil
  • 2 onions
  • 2 cloves garlic
  • 4 chillies (depending on how hot you want it, this can be adjusted)*
  • 1 tablespoon dried coriander
  • 1 tablespoon cumin
  • 2 teaspoons hot chilli powder
  • 2 teaspoons cinnamon
  • 2 bay leaves
  • 1 sprig oregano
  • 500 g minced beef
  • 1 kg potatoes
  • 400 g tin tomatoes
  • 400 g tin Heinz Mexican mean beans
  • 400 g tin kidney beans
  • 400 g tin cannelini beans
  • 1 pint beef stock
  • 4 carrots

Chop up the onions, garlic and chillies, and fry in the olive oil until the onions have softened. Meanwhile, wash and cut the potatoes into small cubes or bitesize pieces and peel and chop the carrots.

Add the minced beef and dried spices - chilli, coriander, cumin, cinnamon - and fry until the beef is browned, gently stirring.

Add the potatoes (but not the carrots just yet, although one bit snuck into this picture) and stir fry with all the meat and spices for a couple of minutes until all the potatoes are well coated.

Next thing into the pot is the carrots, do the same as with the potatoes.

Now, pour in the beef stock, bay leaves and the tinned tomatoes. Bring to the boil, then cover and simmer for 40 minutes. After 40 minutes remove the lid and turn the heat up a little. Simmer uncovered for a further 10 minutes.

Meanwhile, wash and drain the kidney and cannelini beans, then add them to the pot along with the baked beans. Add the oregano at this stage too. Stir well.

Simmer gently for 10 more minutes, just to ensure the beans are all heated right through. Serve immediately with some grated cheese on the top.

* I used a lot of chillies in this dish - 2 super chillies and 2 Hungarian Hot Wax, both of which are mighty hot, and also the "hot" chilli powder. It still wasn't very hot for some reason. Next time, more chillies! If you aren't sweating, it is not hot enough!

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Ben said...

I like the addition of potatoes. That looks really good.

Ruth E said...

Cool idea to add the potato. I love chilli, this looks great