Bryan Webb

Chilli Con Carne

chilli con carne


- 1 kilo minced Welsh black beef
- 1 onion
- 1 large carrot
- 1 stick of celery
- 300g passata
- 1 to 2 teaspoons dried chilli
- 100ml white wine
- 1 tin of red kidney beans drained

Chilli con carne serves 4

1. Heat a large pan and fry off the mince until golden brown, season with salt and pepper and remove to a plate.

2. Chop the vegetables finely; you can cheat by using a food processor.

3. Fry the chopped vegetables, add the meat back to the pan

4. Add a small glass of white wine and the passata, bring to a boil for a few minutes, cover with water and simmer for 1 hour, add the beans and cook for a further 10 minutes.

5. Serve as you wish with plain rice, pitta bread or taco shells