There is something about Chilli con Carne that screams autumn to me. It brings up images of being wrapped up warm in front a bonfire waiting for fireworks to be set off. My favourite Chilli con Carne is the one my husband makes. It’s tomatoey, with a kick if spice, perfect over rice or a jacket potato with shredded cheese on top! I finally got him to jot down his recipe to share it on here.

INGREDIENTS

1 Spanish Onion

1 Red Chilli

2 Red Peppers

1Kg Minced Beef

1 Tablespoon Diced Garlic

1 Tablespoon Caynne Pepper

1 Tablespoon Paprika

1 Tube of Tomato Puree

1 Tablespoon Oregano

1 Tablespoon Thyme

1 Large Teaspoon of Cocoa Powder

1 Large Glass of Red Wine

1 Beef Stock Cube

1 Jar of Tomato Sauce

1/2 pint of boiling water

METHOD

Finely dice the onion, red peppers and chilli. Add them to a large pan with some oil over a medium to high heat. Stir until softened.

Once the vegetables have softened add the meat to the pan. Stir until the meat starts to brown slightly, then add the minced garlic, cayenne pepper and paprika.

Stir to combine the spices, then leave to simmer. Stir regularly so the meat doesn't stick to the pan.

Once the meat has browned, add a tube of tomato puree and stir to combine.

Add the oregano and thyme to the pan, mix in well. Then add the teaspoon of cocoa powder, a large glass of red wine, a beef stock cube, the jar or tomato sauce and 1/2 pint of boiling water.

Mix everything together well, then leave the chilli to simmer for 4-5hours over a low to medium heat.

Season to taste with salt and pepper.

Serve hot over a bed of rice or a jacket potato and top with shredded cheese.

Enjoy!