I still remember when I had my first taste of Chilli Con Carne (lamb) in Finland 2011, and instantly I fell in love with this dish. Recently, Lyndon, a good friend of mine, made his version of the lamb Chilli Con, and trust me, its one of the best I have ever eaten. I am sure Gordon Ramsey would ‘F’ing love it too.
Lyndon, kindly shared his recipe with me, when I asked for it. Amazingly, it is effortless to prepare as all of the ingredients are available in local grocery stores. His recipe has layers of flavours even though it uses mostly the ingredients from the cupboard.
Please feel free to play with how hot you make this chilli con carne recipe by adding a pinch of extra chilli powder.
I am a bit calorie conscious these days, so let me remind you that each serving provides 420 kcal, 43g protein, 22g carbohydrates (of which 9.5g sugars), 12g fat (of which 4g saturates), 9.5g fibre and 1g salt. The preparation time is less than 30 mins, cooking time is about an hour, and it serves 6.
Here is the ingredients list that you would need.
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1kg (2¼lb) lean lamb mince
- 1 x 400g cans tinned tomatoes
- 3 large tomatoes chopped
- 3–4 tsp dried chilli powder
- 1 tsp ground cumin
- Worcestershire sauce
- 1 meat stock cube
- 2 x 400g can red kidney beans, rinsed and drained
- Salt and freshly ground black pepper
According to Lyndon, we would need to heat the oil in a large saucepan (with a lid) and fry the onion and garlic until softened or golden brown (translucent). Later, on an increased heat add the mince and cook until they are browned. In this process, please break down any large chunks of the meat with a wooden spatula.
Next, add and stir in the tinned tomatoes, tomato chopped, chilli powder, cumin, and Worcestershire sauce and crush in the stock. Season well with salt and freshly ground black pepper.
Bring the heat to a simmer, cover with a lid and cook over a gentle heat for about 50 mins, occasionally stirring until the mixture is creamy and thickened. Finally, add the kidney beans and cook further 10 minutes, uncovered.
Serve with rice and later leave it to cool, stick in the fridge and gently heat in the microwave with a little bit of water before serving. You can add in a bit of sugar to remove the tomato bitterness if needed.
Since Lyndon used to get his chilli the next day, it was much tastier as the flavours are more developed and the texture was richer. So, I really loved eating this chilli, the next day. Hope Lyndon, introduces me to many more of his recipes, which I would love to share it with you all.