Once again, one of Laura’s favourite recipes, this Chilli Con Carne is super simple to make, and makes quite a lot – perfect for freezing/storing in the fridge and eating whenever you’re too lazy to make something else. With gentle spices to keep you warm on colder days, and packed with protein-rich mince and beans, this recipe is perfect for late autumn and winter. Serve with rice, tortilla chips, or even on toast for the ultimate comfort food.
- 500g mince (whatever meat you prefer, we think beef works best!)
- 400g tin of kidney beans (or if you use them raw, make sure to soak them over night and cook them thoroughly beforehand)
- 1 onion
- 2-3 cloves of garlic (here at tabibito-shokudo, the more the better!)
- 2 400g tins of cut tomatoes
- 1.5 tablespoons chilli powder
- 2 tablespoons cumin
- 1 tablespoon paprika (smoked also works pretty well, but is kind of hard to find in Japan!)
- Dice your onions and garlic and fry in a little oil until soft.
- Add in your mince and cook over a medium-high heat until no longer pink.
- Drain fat and throw away.
- Add in your kidney beans, tomatoes, spices and a little salt and pepper (you can also add stock if you’d like a more watery, soup-like chilli, but we like ours pretty thick!)
- Leave to simmer on a low heat for a few hours – or at least until everything is warmed through if you’re low on time. (The best way is to cook through, then leave overnight to let the spices fully soak in and develop. Or, even better, if you own a slow cooker place everything in there and let cook for a few hours!)