Steve's Hot Chilli Con Carne
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A hot and spicy chilli con carne made with birds eye chillies, served on a bed of boiled rice.
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Ingredients
- 1 kg minced beef
- 600g - 800g kidney beans (tinned - pre-soaked and cooked)
- 8 birds eye chillies
- 2 large cups basmati rice
- 800g chopped tomatoes
- 2 onions
- 8-10 cloves garlic
- 1 bay leaf
- 2 tblspns olive oil
- 2 teaspoons demerara sugar
- 1/2 tblspn oregano
- As required salt & pepper
Recipe Method
Chop the onion and garlic, then add the onion to the pressure cooker and fry until soft. Next add the chopped garlic, and fry for a couple of minutes on a low heat. Turn up the hear, and add the minced beef, frying until its brown - this will add extra flavour. Once the mince is brown, add the chopped tomatoes, water, tomato past and mix in. Next add the oregano and bay leaf, then season with salt and pepper.
Put the lid on the pressure cooker and bring it up to full pressure, then cook for around 30-40 minutes.
Once you've carefully released the pressure on the cooker, remove the bay leaf. Add the demerara sugar, and the tinned kidney beans. Simmer gently for around 5 minutes till the kidney beans are heated through.
For the rice, cook using the absorbtion method, see the following recipe for details, using 2 large cups of rice, 4 large cups of water - www.topclassrecipes.com/DisplayRecipe.html/R_ID/20 .
Notes
If your guests have mixed taste in how hot they like it, I always leave some of the chilli peppers whole, and serve these to the guests who like it hotter - keeps everyone happy :-)
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