Chilli Con Carne

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


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


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.)