Chilli Con Carne

Geoff Jansz demonstrated how to make a rich and spicy Mexican classic: Chilli con carne.

Ingredients

2 red capsicums, diced 2 large onions, diced 3 large cloves garlic, finely diced 1/4 cup olive oil 2.5 kg lean beef mince 375g tomato paste 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon chill powder 1 tablespoon sweet paprika 2 tablespoons cumin 4 cans crushed tomatoes Tabasco, to taste water (or beef stock) 3 cans red kidney beans, drained grated cheese, sour cream and extra sweet paprika, to garnish

Method

Heat oil in a large saucepan. Fry the capsicum, onion and garlic until softened (about 5 minutes).Add minced beef and cook until it browns, then add the tomato paste and stir for 3-4 minutes until it starts to fry.Stir through the salt, pepper, chilli powder, paprika, and cumin, then the crushed tomatoes.Add Tabasco to taste, and approximately 1 cup of water. Gently simmer for 1 hour. If the mixture becomes too dry, add more water.Add red kidney beans and simmer for a further 20 minutes.
(Note: Geoff explained that red kidney beans are cooked through, so will not cause wind.)Serve with grated cheddar cheese, a dollop of sour cream and some corn chips.
(Tip: leftover chilli con carne can be used to make tacos or nachos, or put into small containers in the freezer for up to 3 months. If you would rather make less, just halve the quantities given above.)

Copyright 2002 CTC Productions