Chilli-Con-Carne in a Boat

Chilli-con-Yorkshire!

Chilli con carne is one of those dishes from around the world that we’ve really taken to heart in Britain. You can have it mildly spicy, medium spicy or dynamite hot! You can have it with rice, or a jacket potato or chips if you like. You can make up a big pan full and freeze extra portions for quick and easy midweek meals. And now you can have it in an Aunt Bessie’s Yorkshire Pudding Boat. Go on, push the boat out...

  • 15mins
  • 30mins
  1. Heat the oil in a large saucepan and cook the onions with the garlic, chilli, spices and tomato puree for 5- 10 minutes.
  2. Add the mince and cook over a high heat, stirring until all the meat changes colour and there are no lumps.
  3. Add the tinned tomatoes, bring to the boil then turn down the heat and leave to simmer for about 5 minutes.
  4. Pour in the meat stock and kidney beans, and bring to the boil. Stir and turn the heat down, cover and simmer for 30 minutes, stirring occasionally.
  5. Then taste, season and serve in your Yorkshire Pudding Boats, along with white rice, a scoop of soured cream and a few tortilla chips.
  • 8 Aunt Bessies Yorkshire Boats (2 per person)
  • 500g frozen beef mince
  • 2 tablespoons olive oil, for frying
  • 1 onion, finely chopped
  • 1 green pepper chopped
  • 2 garlic cloves, crushed
  • 1 ½ tablespoon tomato purée
  • 1 teaspoon mild chilli powder (or more if you like a hotter chilli)
  • 1 teaspoon ground coriander
  • 1 fresh red chilli chopped
  • 1 teaspoon ground cumin
  • 1 x 400g canned chopped tomatoes
  • 1 x 400g tins red kidney beans, drained and rinsed
  • 400ml meat stock, beef, lamb or chicken are best