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Chili Con Carne

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

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
3 hrs
Servings: 6 servings
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Brown the mince beef in a large fry pan.
  2. In a large pot soften the onion, bird’s eye chillies and garlic in a little olive oil over medium high heat.
  3. Add the cumin, coriander, thyme and dried chilli, sauté a further 5 minutes.
  4. Add the tomato paste and cook a further 5 minutes.
  5. Add the browned beef, pan juices, tomato soup, kidney beans and canned tomatoes.
  6. Stir well, bring to the boil and reduce to simmer.
  7. Simmer for at least 2 hours, stirring occasionally.
  8. Add the capsicum and continue to simmer for half an hour.
  9. Taste for seasoning and add salt, pepper and Tabasco to taste.
  10. Serve with steamed rice, corn chips, or bread. Great topped with a little creamy guacamole and shredded cheddar cheese.

Notes