I kid you not, when I met Tazmyn she categorically told me she hated mince and hated chilli con carne, which was a bit of a pain because I’m Italian and I love lasagne and chilli. Anyway, after a lot of persuading she let me make her my chilli con carne one time, and of course loved it, and now asks me to make it almost every week! It’s nothing fancy, it really doesn’t contain many ingredients and it takes absolutely no time at all to cook, but it’s amazing and it’s one of the very few things I can actually cook (I know I know 🤦🏻♀️)
So, what you need to make my super quick and easy chilli is:
500g of steak mince
2 tins of chopped tomatoes
1 tube of tomato purée (but we only use half!)
1 tin of mixed taco beans (I prefer these to just regular kidney beans, because these are in a hot spicy sauce and add more flavour!)
250g of mushrooms
40g of chilli seasoning (you can buy packet mix for example Schwartz or Coleman’s) but mine contains, chilli powder, cumin, salt, pepper, garlic powder, oregano & crushed chillis)
What I do:
Okay so wash your mushrooms and get them sliced, pop your steak mince into a pan on hot heat, and add the mushrooms
I use fry light whenever I cook anything, never oil but it’s entirely up to you what you use.
So cook the mushrooms and the mince until the mince is all brown and the mushrooms have softened, once you’ve done this, DRAIN YOUR FAT, I genuinely can’t think of anything more disgusting than to leave the fat from the steak mince in your chilli, so definitely make sure you drain this until there’s absolutely none left in the pan.
When you’ve done that, bring the pan back to the stove and go ahead and add your seasoning.
Stir the seasoning into the beef and mushrooms, and then continue to add the two tins of chopped tomatoes, taco beans and your tomato purée, I only use half a tube of tomato purée simply because otherwise it tastes a bit too rich in tomato but it’s entirely down to preference.
Once all your ingredients are in, reduce the heat to really low, pop a lid onto your pan and leave to simmer for at least 45 minutes to an hour. You can make this chilli using a slow cooker too if you have time, otherwise in a pan is just as good. By leaving it for the 45 minutes to an hour, this makes the chilli much thicker and richer and it cooks nicely.
I serve my Chilli with tortilla chips and rice, but you can have it with whatever you like, wraps, jacket potato etc!
Let me know if you decide to give my very quick simple and easy chilli a go and what you think of it if you do 😘