Chilli Con Carne
, Serves 5-6
A hearty beef and kidney bean chilli built on a bold spice mix, simmered quick or slow and served over rice or with chips.
| 1 tbsp olive oil | Cook garlic & onion 1 min | Add capsicum, cook 2 min | Brown beef on high heat | Add spice mix, cook until browned | Add remaining, bring to simmer | Simmer 20-40 min (quick) or 1.5-2 hrs covered (slow) | Adjust salt, serve with toppings |
| 3 garlic cloves, minced | |||||||
| 1 onion, diced | |||||||
| 1 red capsicum (bell pepper), diced | |||||||
| 500 g beef mince (ground beef) | |||||||
| 1-2 tsp cayenne pepper, to taste | |||||||
| 4 tsp paprika powder | |||||||
| 5 tsp cumin powder | |||||||
| 2 tsp garlic powder | |||||||
| 2 tsp onion powder | |||||||
| 2 tsp oregano | |||||||
| 1 1/2 tsp cooking salt / kosher salt | |||||||
| 3 tbsp tomato paste | |||||||
| 800 g can crushed tomato | |||||||
| 420 g can red kidney beans, drained | |||||||
| 2 beef bouillon cubes, crumbled | |||||||
| 1 1/2 tsp sugar | |||||||
| 1/2-1 1/2 cups / 120-360 ml water (1/2 cup quick cook, 1 1/2 cups slow cook) | |||||||
| Rice, corn chips or tortillas, for serving | |||||||
| Sour cream, yoghurt, grated cheese, coriander (cilantro), for topping |
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