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  • Chilli Con Carne

Chilli Con Carne

Posted on Apr 22nd, 2015
by Paul Hegeman
Categories:
  • Main Course

I’ve categorized this dish in winter but truth be told 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 Chilli, I make enough to feed an army, portion it up and freeze it. It makes a great winter warming meal when you really don’t feel like cooking but still want a warm home cooked meal.

Chilli Con Carne

I’ve categorized this dish in winter but truth be told it reminds me more of summer. It was a dish that my mother would make a huge pot of a few times each summer.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs 45 mins
Total Time 3 hrs
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 guacamole and shredded cheddar cheese.

Notes

CHILLI CON CARNE
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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