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Chilli Con Carne

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Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 onions peeled, up to 1cm dice
  • 1 large capsicum deseeded, washed, up to 1cm dice
  • 50 ml olive oil
  • 3 garlic cloves peeled and crushed
  • 500 g beef mince
  • 2 tsp paprika
  • 3 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried coriander
  • ¼ tsp ground chilli
  • 1 sachet of tomato paste
  • 1 x 420g can peeled tomatoes
  • 1 x 420g can kidney beans drained and rinsed
  • ½ beef stock cube
  • 1 -1½ cups water

Equipment

  • I used a thick bottomed Dutch oven for this recipe.

Method
 

  1. Assemble your ingredients
  2. Prepare a spice mix with the paprika, cumin, cayenne, oregano, coriander and chilli
  3. In your saucepan heat the oil and add the onion, capsicum and garlic
  4. Sauté for a good 5 minutes, stirring occasionally to prevent scorching
  5. Add the mince and mix well to break up any lumps of meat
  6. Continue cooking / stirring for 5 -10 minutes
  7. Liquids will begin to evaporate but continue to stir till the mix is ‘dry’
  8. Add the dry spice mix and cook / stir for a further 5 minutes
  9. Stir in tomato paste and peeled tomatoes
  10. Add water and stock cube
  11. Simmer on low heat for 1 hour, stirring occasionally
  12. Stir in the kidney beans and simmer for a further 30 minutes
  13. Check seasoning
  14. Ready
  15. Serve with boiled rice or creamy polenta
  16. Top with a dollop of sour cream, grated cheese and avocado. Garnish with coriander.

Notes

Perfect for freezing
Adjust the cayenne and chilli to suit your taste