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My Ultimate Smokey Chilli Con Carne
My Ultimate Smokey Chilli Con Carne

Before you jump to My Ultimate Smokey Chilli Con Carne recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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We hope you got benefit from reading it, now let’s go back to my ultimate smokey chilli con carne recipe. To cook my ultimate smokey chilli con carne you need 29 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make My Ultimate Smokey Chilli Con Carne:
  1. Use 500 g lean beef mince,
  2. Get 1 tin (420 g) baked beans OR red kidney beans,
  3. Use 1 green bell pepper, sliced, seeds removed,
  4. Provide 200 g closed cap mushrooms, chopped,
  5. Prepare 4 large handfuls baby spinach leaves,
  6. Use 2 red onions, chopped,
  7. Prepare 4 dried smoked chipotle morita chillies,
  8. Get 4 dried Guajillo chillies,
  9. Prepare 2 tbsp tomato puree paste,
  10. Prepare 1 scotch bonnet chilli, very top trimmed off,
  11. Provide Spices & herbs:
  12. Take 4 tsp good quality smoked paprika,
  13. Provide 3 tsp dried oregano,
  14. Get 2 tsp dried corriander,
  15. You need 2 heaped tsp quality cocoa powder,
  16. Prepare 2 tsp garlic granules,
  17. Take 2 tsp cinnamon,
  18. Get 1 tsp cayenne pepper,
  19. Take 1 tsp ground cumin,
  20. Prepare 1 tsp red chilli flakes,
  21. Provide Other:
  22. Use 1 beef stock cube, crumbled,
  23. Prepare 350 ml water,
  24. You need Ground black pepper and salt to season,
  25. Use 2-3 tbsp vegetable oil
  26. You need To garnish:
  27. Provide Fat free quark, or sour cream,
  28. Take Fresh parsley leaves,
  29. Take Grated cheddar cheese
Instructions to make My Ultimate Smokey Chilli Con Carne:
  1. Add the vegetable oil to a large saucepan and heat over a medium heat. Once the oil is hot add in the chopped onions and fry for a few minutes then add in the meat. Stir and brown off. Add in all of the dried spices and herbs and stir to coat the meat evenly.
  2. Next add in the bell pepper and the mushrooms. Stir once more. Add in the cocoa powder, crumbled stock cube, tomato paste and season well with salt and pepper. Add the beans and stir everything together. Lower the heat.
  3. Pour in the water and bring to a simmer. Add the dried chillies plus the scotch bonnet chilli. Just cut to top off the scotch bonnet to release the flavour from it as it simmers in the sauce. Cover with a lid and simmer for around an hour. Stir occasionally and if needed add a touch more water as the sauce thickens and reduces down.
  4. At the end of cooking once the meat and vegetables are tender and the sauce a rich glossy deep brown, add in the spinach leaves and allow them to wilt down. Serve up and garnish with cheese, quark or sour cream and parsley leaves. Enjoy! :)

This Smoky BBQ Paleo Ground Beef Chili Con Carne is just that. A paleo chili with some smoky BBQ sauce. Nothing too fancy but all the more delicious and delightfully different to the norm. Sometimes, it's good to give your favourite things a little twist, right? How to make the ultimate chilli con carne.

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