CHILLI CON CARNE

Ingredients (Serves 4)

• 2 onions, finely chopped
• 2 cloves garlic, crushed
• 1 red capsicum, finely sliced
• ¼ cup olive oil
• 1 fresh red chilli, finely chopped or ½ tsp chilli powder or chilli flakes (add more if you like)
• 2 tsp cumin, 1½ tsp smoked paprika, 1 tsp ground coriander, ½ tsp ground oregano, pinch cayenne pepper
• 750 g beef mince
• 2 tbsp tomato paste
• 1 tbsp fresh oregano
• 1 x 400 g can chopped tomatoes
• 1 x 420 g can red kidney beans, drained and rinsed
• 1 cup beef stock
• salt to taste

Garnish

• Finely sliced spring onions, chopped creamy avocado, fresh coriander leaves, sour cream
• Latasha’s Kitchen Eggplant Kasaundi or Zingy Tomato Chutney
• Garlic sourdough bread, optional

Method

1. Heat the oil in a large heavy pan. Saute the onions and garlic over gentle heat for a few minutes before adding the capsicum and cooking until the onions are pale golden brown.
2. Turn the heat up, add the spices and meat, cooking until the meat is lightly browned.
3. Add the tomato paste, fresh oregano, tomatoes, beans, stock and salt.
4. Cover and simmer for 45 minutes or until reduced to a thick consistency.
5. Serve garnished with spring onions, avocado, coriander leaves and sour cream. Top with a spoonful of Latasha’s Kitchen Eggplant Kasaundi or Zingy Tomato Chutney, adjusting amount to suit your taste.
6. Accompany with sourdough bread if liked.

   

   Saute onions, garlic and red capsicum.

   

   Add spices to pan.

   

   Reduce to a thick consistency.

   
   

   Note: Based on a recipe from Margaret Johnson.