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!





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Chili Con Carne
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This spicy and hearty Mexican stew will warm your soul. Simply delicious!



Prep Time 15 minutes minutes Cook Time 2 hours hours 45 minutes minutes Total Time 3 hours hours

Servings 6 servings




Ingredients 1 large onion diced 1 kilogram beef mince 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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