A friend recently asked me for my chilli con carne recipe, and I figured that as Australia heads into winter, everyone else might benefit from this tasty, spicy and cheap recipe.
This makes about four generous serves.
- 1 tablespoon of oil
- 500g beef mince (ground beef)
- 1 large brown onion
- 1 capsicum (bell pepper) (colour doesn’t matter)
- 2 cloves of garlic
- 2 x 400g tins of diced tomato (use one tin if preferred)
- 400g tin of kidney beans
- 250 ml beef stock (I usually use one Oxo cube)
- 2 teaspoons of paprika (sweet smoked is best)
- 1 teaspoon of chilli powder (more or less as preferred)
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of oregano
- 2 teaspoons of sugar (more or less as preferred)
- 4 teaspoons of tomato sauce (ketchup)
- Sour cream to serve
- Corn chips to serve
- Add the oil to a frying pan and brown the beef. Break it up to the desired consistency (I like it finely separated).
- Dice the onion, capsicum and garlic and add to the pan. Fry until the onion is soft and brown. Turn up the heat to crisp the beef a little if desired.
- Mix the paprika, chilli powder, salt, pepper, ground cumin, oregano and sugar in a bowl large enough for the cooked beef.
- Add the cooked beef to the bowl and mix evenly.
- Heat the diced tomato in a large pot and add in the beef stock, followed by the cooked beef.
- Fry the beans until the moisture is removed, then transfer to the pot with the other ingredients.
- Add the tomato sauce to the pot and stir thoroughly.
- Taste the chilli and add more sugar or chilli powder if necessary.
- Allow to rest, then serve with sour cream and corn chips.