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Chilli Con Carne
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Monday, 28 July 2008
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Serving Size: 6

What you'll need

  • 1 large onion (diced)
  • 1 kg (2 ¼ lbs) beef mince
  • 2 cloves garlic (chopped)
  • 2-3 tbsp tomato paste
  • 2 birds eye chillies (chopped fine)
  • 250 grams (9 oz) canned red kidney beans (rinsed)
  • 250 ml (9 oz) canned tomato soup (not diluted)
  • 400 grams (14 oz) canned peeled tomatoes
  • 1 green capsicum (bell pepper) (diced)
  • Tabasco sauce
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ¼ tbsp dried thyme
  • ¼ tbsp dried chilli powder
  • Sea salt flakes
  • Black pepper corn mill
  • Olive oil

What to do

  • 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.


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