CHILLI CON CARNE

CHILLI CON CARNE

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Ingredients

Adjust Servings:
1 large onion diced
1 kilogram beef mince
2 clove garlic
2-3 tablespono tomato paste
2 red birds eye chillis chopped fine
250 grams canned red kidney beans rinsed
250 millilitres canned tomato soup not diluted
400 grams canned peeled tomatoes
1 green capsicum diced
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
  • Serves 6
  • Medium

Ingredients

Directions

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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.

  1. Brown the mince beef in a large fry pan.
  2. In a large pot soften the onion, bird’s eye chillies and garlic in a little olive oil over medium high heat.
  3. Add the cumin, coriander, thyme and dried chilli, sauté a further 5 minutes.
  4. Add the tomato paste and cook a further 5 minutes.
  5. Add the browned beef, pan juices, tomato soup, kidney beans and canned tomatoes.
  6. Stir well, bring to the boil and reduce to simmer.
  7. Simmer for at least 2 hours, stirring occasionally.
  8. Add the capsicum and continue to simmer for half an hour.
  9. Taste for seasoning and add salt, pepper and Tabasco to taste.
  10. Serve with steamed rice, corn chips, or bread. Great topped with a little guacamole and shredded cheddar cheese.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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