This super easy Chilli con Carne recipe is made with lamb mince, which lends a delicious earthy flavour to the classic recipe. It's excellent for batch cooking, freezing and reheating too.
Heat 2 tbsp sunflower oil in a large heavy-based pan.
Saute 1 medium brown onion, finely chopped, in the oil for a few minutes, until they begin to soften, and then add 2 large garlic cloves and 1 tsp whole cumin seeds. Cook for a further minute.
Add 500 grams lamb mince and season well with Shetland sea salt and freshly ground black pepper. Brown the mince and cook until some of the extra fat begins to evaporate.
Add 2 tbsp tomato puree, 1 tsp chipotle chilli paste and 1 red bell peppers, diced. Cook for a further minute or so, stirring until the meat is coated in the tomato and chilli.
Pour in 200 ml lamb stock and 400 grams tinned cherry tomatoes.
Add 2 cinnamon sticks and simmer for 20 minutes, with the lid off.
Add 400 grams tinned kidney beans for the last five minutes of cooking, so that they heat through
Just before serving, add 10 grams dark chocolate, and stir until melted.
Notes
To batch cook: simply double, or even triple the recipe, adjusting the cooking times accordingly.To freeze: this recipe freezes well, bag up in family-sized or individual portions and freeze up to three months. Defrost overnight in the fridge before reheating on the hob or in the microwave.