- 1 large oniondiced
- 1 kilogram beef mince
- 2 clove garlic
- 2-3 tablespono tomato paste
- 2 red birds eye chillischopped fine
- 250 grams canned red kidney beansrinsed
- 250 millilitres canned tomato soupnot diluted
- 400 grams canned peeled tomatoes
- 1 green capsicumdiced
- tabasco sauce
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/4 tablespoon dried thyme
- 1/4 tablespoon dried chilli powder
- sea salt flakes
- pepper grinder
- Olive Oil
I’ve categorized this dish in winter but truth be told it reminds me more of summer. It was a dish that my mother would make a huge pot of a few times each summer. Each pot would last about a week and meant that my mother could spend more time enjoying the short Canadian summer rather than missing it spending her whole summer in the kitchen. I still use that approach when I make Chilli, I make enough to feed an army, portion it up and freeze it. It makes a great winter warming meal when you really don’t feel like cooking but still want a warm home cooked meal.
- Brown the mince beef in a large fry pan.
- In a large pot soften the onion, bird’s eye chillies and garlic in a little olive oil over medium high heat.
- Add the cumin, coriander, thyme and dried chilli, sauté a further 5 minutes.
- Add the tomato paste and cook a further 5 minutes.
- Add the browned beef, pan juices, tomato soup, kidney beans and canned tomatoes.
- Stir well, bring to the boil and reduce to simmer.
- Simmer for at least 2 hours, stirring occasionally.
- Add the capsicum and continue to simmer for half an hour.
- Taste for seasoning and add salt, pepper and Tabasco to taste.
- Serve with steamed rice, corn chips, or bread. Great topped with a little guacamole and shredded cheddar cheese.