Chilli con carne – Secret Serranía style

This is another of Paul Whitelock’s signature dishes. It’s a while since he cooked it, but he tried it with a Serranía touch the other night and – WOW!

Ingredients – for 4 people

500g minced beef and pork

1 small red pepper, diced

1 small yellow pepper, diced

1 small green pepper, diced

1 medium onion, diced

1 medium chilli pepper, diced

3 cloves of garlic, peeled and chopped

1 can chopped tomatoes

1 can red kidney beans

2 tbsps olive oil

1 tbsp of cumin

1 tbsp of pimentón picante

1 teaspoon of oregano

2 teaspoons of tomato purée

Baby spinach

Ground black pepper to taste

Salt to taste

Cooking method

Brown the mince, pour off the excess fat, and set aside

In the same saucepan heat the olive oil and fry the cumin and pimentón for a short while

Add the onion, garlic, peppers and chilli and fry gently until soft

Add the canned tomatoes, the drained kidney beans, the oregano and the tomato purée

Add salt and black pepper to taste

Simmer until cooked through

Serve up onto a bed of spinach leaves

A rustic bread or fajitas suit this dish perfectly

Serving suggestion

A good oak-aged wine from Ribera del Duero or Rioja is a perfect accompaniment to this dish

A board of local cheeses to follow is a good way to go

¡Buen provecho!