Chili Con Carne
While some associate chili con carne with winter, 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 chili con carne – I make enough to feed an army, portion it up and freeze it. It makes a great warming meal when you really don’t feel like cooking but still want a warm home cooked meal.
Enjoy this delicious chili con carne recipe!
Chili Con Carne
Ingredients
- 1 large onion diced
- 1 kilogram ground beef (minced beef)
- 2 clove garlic
- 2-3 tablespoon tomato paste
- 2 red birds eye chillis finely chopped
- 250 grams red kidney beans canned, rinsed
- 250 milliliters tomato soup canned, not diluted
- 400 grams peeled tomatoes canned
- 1 green capsicum diced
- tabasco sauce
- 1 tablespoon cumin ground
- 1 tablespoon coriander ground
- 1/4 tablespoon thyme dried
- 1/4 tablespoon chili powder dried
- sea salt flakes
- pepper grinded
- olive oil
Instructions
- 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 creamy guacamole and shredded cheddar cheese.
Notes
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Related: Chicken Quesadilla with Pico de Gallo
