The new year has begun and winter is in full swing. We think this is the best time for preserves and stews, which usually taste even more flavourful when reheated the next day. This fiery, spicy chilli con carne recipe is perfect for this time of year and is a warming, filling dish. For those who prefer to avoid meat, a vegan chilli sin carne can easily be conjured up using a plant-based mince alternative.
What you need:
- 2 tablespoons of olive oil
- 500 g mixed minced beef and pork or a plant-based mince alternative
- 1 ½ teaspoon 1001 Organic Chilli Sea Salt
- 1 onion, finely diced
- 1 clove of garlic, crushed
- 1 tin of red kidney beans, approx. 215 g, rinsed and drained
- 1 tin of corn kernels, approx. 140 g, drained
- 2 tomatoes, diced
- 1 piece 1001 Organic Birds Eye Chilli, cut into fine strips
- 100 ml vegetable stock
- 2 teaspoons chilli powder
- ¼ teaspoon of ground cumin
And this is how it works:
Heat the oil in a frying pan over a high heat. Fry the mince in batches for about two minutes at a time, remove from the pan and season with salt.
Reduce the heat. Continue to fry the onion and all the ingredients with the chilli pepper for about 5 minutes.
Return the meat to the pan, add the stock, bring to the boil, season with chilli powder and cumin, cover and simmer over a medium heat for about an hour.
Seasoning in this recipe: 
