- 500g Lean Minced Beef (10% or Less Fat)
- 2 Medium Onions (chopped)
- 1-2 Tsp Hawkshead Relish Chilli Jam
- 2 Tsp Ground Cumin
- 2 Tsp Ground Coriander
- 1 Tbsp Hawkshead Relish Hot Garlic Pickle (chopped)
- 150ml Red Wine
- 300ml Beef Stock
- 400g Can of Chopped Tomatoes
- 400g Can of Red Kidney Beans (Drained and Rinsed)
- 3 Tbsp Tomato Puree
- 1 Tsp Caster Sugar (or equivalent in sweetener)
- 1 Tsp Dried Oregano
- 1 Bay Leaf
- Flaked Sea Salt
- Freshly Ground Black Pepper
- 2 Tbsp Hawkshead Relish Black Garlic Ketchup
Hawkshead Relish's Chilli Con Carne
Hawkshead Relish's Chilli Con Carne
90 min
Spice up this classic dish by adding some of Hawkshead Relish's top products including their bestselling black garlic ketchup.
Ingredients
Method
1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and pressing it against the sides of the pan to break up the lumps.
2. Add the chopped Hot Garlic Pickle, Chilli Jam (depending on how hot you want it), then the cumin and coriander. Fry together for a further 1-2 minutes.
3. Slowly add the wine & then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan & stir in the tomato puree, caster sugar (or sweetener), oregano & bay leaf.
4. Season with a pinch of salt and plenty of freshly ground black pepper.
5. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick
6. Just before serving, stir in the Black Garlic Ketchup and adjust the seasoning to taste.
7. Serve with plain or cumin rice, garlic bread and a good helping of Hawkshead Relish Mango Chutney.
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