Sriracha Chili Con Carne
- 2 large onions, diced
- 2 red peppers, diced
- 2 garlic cloves, peeled and crushed
- 2 tbsp Schwartz Sriracha Seasoning
- ground cumin
- 1.2 kg lean minced beef
- 500 ml beef stock
- 2 x 400 grams cans of chopped tomatoes
- 1 tsp dried marjoram
- 1 tsp sugar
- 4 tbsp tomato purée
- 2 x 410 grams cans of red kidney beans
- Plain boiled long grain rice, to serve
Put your pan on the hob over a medium heat. Add the oil and the onions and cook, stirring fairly frequently for about 5 minutes, or until the onions are soft and slightly translucent.
Tip in the garlic and red pepper then add the Sriracha seasoning and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring for at least 5 minutes, until all the mince is in uniform mince-sized lumps. Make sure you keep the heat hot enough for the meat to fry and become brown.
Add the stock, canned tomatoes, marjoram, sugar, tomato purée and stir the sauce well.
Simmer it gently for 20-30 minutes.
Add the beans and stir them into the chilli pot. Bring to the boil again and let it gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
Taste a bit of the chilli and season to taste. Add extra Sriracha seasoning if you want it hotter.
Serve with boiled long grain rice.
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