Hawkshead Relish's Chilli Con Carne

Guild of Fine Food

Guild of Fine Food

Standard Supplier 9th January 2020
Guild of Fine Food

Guild of Fine Food

Standard Supplier

Hawkshead Relish's Chilli Con Carne

90 min

Spice up this classic dish by adding some of Hawkshead Relish's top products including their bestselling black garlic ketchup.

Ingredients

  • 500g Lean Minced Beef (10% or Less Fat)
  • 2 Medium Onions (chopped)
  • 1-2 Tsp Hawkshead Relish Chilli Jam
  • 2 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 1 Tbsp Hawkshead Relish Hot Garlic Pickle (chopped)
  • 150ml Red Wine
  • 300ml Beef Stock
  • 400g Can of Chopped Tomatoes
  • 400g Can of Red Kidney Beans (Drained and Rinsed)
  • 3 Tbsp Tomato Puree
  • 1 Tsp Caster Sugar (or equivalent in sweetener)
  • 1 Tsp Dried Oregano
  • 1 Bay Leaf
  • Flaked Sea Salt
  • Freshly Ground Black Pepper
  • 2 Tbsp Hawkshead Relish Black Garlic Ketchup

Method

1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and pressing it against the sides of the pan to break up the lumps.
2. Add the chopped Hot Garlic Pickle, Chilli Jam (depending on how hot you want it), then the cumin and coriander. Fry together for a further 1-2 minutes.
3. Slowly add the wine & then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan & stir in the tomato puree, caster sugar (or sweetener), oregano & bay leaf.
4. Season with a pinch of salt and plenty of freshly ground black pepper.
5. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick
6. Just before serving, stir in the Black Garlic Ketchup and adjust the seasoning to taste.
7. Serve with plain or cumin rice, garlic bread and a good helping of Hawkshead Relish Mango Chutney.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.