Concarne

Euan’s chilli con carne

Kids' Kitchen star, Euan, shares his recipe for a delicious chilli con carne. Recipes for kids, by kids!

By , 18 December 2019

(7 votes)

Euan’s chilli con carne
  • 45 Mins

  • Serves: 6

Nutritional Info
Each 466g serving contains
  • Energy

    1950KJ

    466KCAL

    23%
  • Fat

    13.5g

    low

    19%
  • Saturates

    5.1g

    low

    26%
  • Sugars

    8.9g

    low

    10%
  • Salt

    0.98g

    low

    16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 418kJ/100kcal.
Ingredients
  • 1tsp rapeseed oil
  • 65g simple cook diced Spanish chorizo
  • 1 large red onion, chopped
  • 1 green and 1 yellow pepper, deseeded and chopped
  • 500g pack Extra Special British Aberdeen Angus Lean Beef Mince
  • ¼tsp smoked paprika
  • 1tsp mild chilli powder
  • 400g tin Asda red kidney beans in water, drained and rinsed
  • 400g tin Asda chopped tomatoes with herbs in tomato juice
  • 1tbsp tomato purée
  • 1 reduced-salt beef stock cube
  • FOR THE GUAC
  • 1 ripe medium avocado, halved and destoned
  • Juice 1 lemon
  • 1 red chilli, sliced (optional)
  • TO SERVE
  • 6 baked potatoes
  • 100ml reduced-fat soured cream (optional)
  • A few fresh chives, chopped (optional)
Method
  • Heat the oil in a large pan. Cook the chorizo and red onion for 3-5 mins over a medium heat until the oil from the chorizo has been released and the onion is softened.

  • Add the peppers and the mince and cook for a further 3 mins until the mince browns, stirring all the time to break up any clumps of meat.

  • Add the smoked paprika and the chilli powder, then cook for 2 mins or until the spices release their aroma.

  • Add the kidney beans, chopped tomatoes and tomato purée. Crumble in the stock cube, then add 300ml water. Season with black pepper. Stir well, bring to a simmer and cook for 30 mins.

  • For the guac, scoop the avocado flesh into a bowl and mash with a fork. Stir through the lemon juice, some black pepper and the red chilli, if using.

  • Serve the chilli con carne on freshly baked potatoes with a dollop each of guac and soured cream on the side. Finish with a sprinkling of chives.