I've served this chilli con carne with tortilla chips or rice, as is traditional, but it would also be delicious with baked potatoes, warm pitta breads or in warm taco shells with shredded lettuce and topped with sour cream and hot chilli sauce, depending on what you fancy.
SERVES 6–8
- 2 tbsp rapeseed oil
- 2 onions, finely chopped
- 450g (1lb) lean minced beef
- 225g (8oz) minced pork
- 2 x 400g (14oz) tins of
- chopped tomatoes
- 3 garlic cloves, crushed
- 2 tbsp dark brown sugar
- 1 tbsp paprika
- 1 tsp hot chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 600ml (1 pint) beef stock
- 2 x 400g (14oz) tins of red kidney
- beans, drained and rinsed
- sea salt and freshly ground
- black pepper
- sour cream, to garnish
- fresh coriander leaves, to garnish
- tortilla chips or steamed rice, to serve
1 Heat the oil in a large heavy-based pan set over a medium heat, then add the onions and fry very gently for 15– 20 minutes, until the onions are golden and well caramelised, stirring from time to time. Don’t be tempted to decrease the amount of time this takes, as this stage is very important for the flavour.
2 Add the minced beef and pork and fry off for about 5 minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic, sugar, spices and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for 1 hour, stirring occasionally. Finally, stir in the kidney beans and cook for another 20 minutes, until the meat is meltingly tender. Season to taste.
3 Ladle the chilli con carne into warmed serving bowls set on plates and garnish with the sour cream and coriander. Add a pile of tortilla chips to each plate or some steamed rice to serve.
Lamb ragù with white bean gnocchi
This gnocchi is made with mashed beans and potato flour so that it’s gluten free. Although they are not quite as light as the traditional ones, they have a great texture. The ragù is inspired by a wonderful Sicilian combination that I once had while on holiday there.
SERVES 4–6
- 2 x 400g (14oz) tins of cannellini
- beans, drained and rinsed
- 150g (5oz) potato flour
- 1 large egg
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- ½ tsp dried crushed chillies
- 500g (1lb 2oz) lean minced lamb
- 120ml (4fl oz) white wine
- 1 x 400g (14oz) tin of whole
- plum tomatoes
- 1 tsp chopped fresh oregano
- pinch of caster sugar
- sea salt and freshly ground
- black pepper
- freshly grated Pecorino, to serve
- fresh basil leaves, to serve
1 Put the beans in a food processor with the flour, egg, 1 tablespoon of the oil and 1 teaspoon of salt. Pulse to combine, then wrap in cling film and chill for 15 minutes.
2 Heat the remaining 2 tablespoons of oil in a large sauté pan set over a medium heat. Add the onion and cook for 3–4 minutes, until soft, stirring occasionally. Add the garlic, tomato purée and chillies and cook for another minute, stirring. Increase the heat to medium-high, then add the lamb mince and brown for about 5 minutes, breaking up any lumps with a wooden spoon.
3 Pour the wine into the lamb mixture and allow to bubble down, then crush the plum tomatoes with your hands and add them along with the oregano and sugar. Season with salt and pepper, then reduce the heat and simmer for about 30 minutes, until tender, stirring occasionally.
4 Meanwhile, bring a large pan of salted water to the boil. Roll the chilled bean dough into 2 thin logs and cut into 2.5cm (1in) lengths. Boil, in batches, for 5 minutes, then remove with a slotted spoon and toss with the lamb ragù.
5 Divide among warmed wide-rimmed bowls and scatter over the Pecorino and basil leaves to serve.