Truly Yummy Chilli Con Carne
With so many chilli recipes and shop bought sauces out there, it’s easy to settle for convenience. But my Truly Yummy gluten free and dairy free chilli is incredible, not just for its flavour but also for its rich, hearty texture.
Inspired by Mary Berry’s Everyday recipe, I’ve made a few tweaks to guarantee it’s completely gluten free and dairy free. To ensure it’s truly yummy, I recommend using the ingredients below and slow cook it in a low oven at 150°c. This allows the flavours to deepen and develop, while the mince beef becomes tender and the sauce thickens beautifully.
I love serving this chilli with plain brown rice and a handful of corn tortilla chips. Many supermarket own brand salted tortilla chips are gluten free and dairy free, but my go to choices are Gran Luchito Mexican Tortilla Chips or Old El Paso Original Nachips.
This truly yummy gluten free and dairy free chilli is a perfect meal. Any left over freezes really well or you can make it in advance and freeze for a quick and easy meal later in the week. For a rich and hearty twist, try using braising steak instead of minced beef for a dinner party. For a vegetarian or vegan chilli, swap the meat for puy lentils and use vegetable stock instead of beef stock for a delicious plant based alternative.
Give this recipe a try. It’s a comforting and packed full of flavour, you’ll want to make again and again!
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Truly Yummy Chilli Con Carne
Equipment
- 1 casserole pan recommend Le Creuset cast iron casserole dish with lid
Ingredients
- 2 tbsp extra virgin olive oil recommend Belazu Early Harvest extra virgin olive oil
- 1 white onion, finely chopped
- 3 cloves of garlic, crushed
- ½ red chilli, deseed, finely chopped
- 500 grams minced beef
- 1 tbsp smoked paprika powder recommend La Chinata smoked paprika powder (sweet rather than hot)
- 1 tbsp ground coriander
- ½ tsp chilli powder
- 2 tbsp tomato purée recommend Mutti concentrate tomato paste
- 2 400g tins of chopped tomatoes recommend Mutti chopped tomatoes
- 200 ml beef stock recommend Knorr beef gravy pot mixed with 200ml water
- 1 400g tin of kidney beans, rinsed in water
- 1 tsp dark brown muscovado sugar or any sugar you have in your cupboard
- Freshly ground black pepper
Instructions
- Turn the oven on to 150℃.
- In the casserole pan, heat the olive oil and fry the chopped onions, crushed garlic and chopped red chilli on a low to medium heat for 5 minutes until the onion is translucent and soft. If sticking, add a drop of water rather than more oil and pop the lid on.
- Add the mince beef to the pan, break it up using a spoon and cook until brown.
- Stir in the paprika powder, ground coriander, chilli powder and cook for a minute.
- Add the tomato purée, tinned tomatoes, stock, kidney beans and sugar. Stir and season with a grind of black pepper. No need to any salt as there is plenty in the stock.
- Bring it to the boil and pop a lid on before putting it into the oven. Cook for an hour giving it a stir half way through to ensure everything is cooking evenly.
