The best Chilli Con Carne recipe
Everybody’s favourite Chili, nice and saucy! Made with a from-scratch Chili Powder rather than a store bought mix. Make a quick midweek version though when you’ve got the time, it’s well worth slow cooking.
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 onion(diced brown white yellow)
- 1 red capsicum (bell pepper)-diced
- 1 lb beef mince ground beef
- 3 tablespoon tomato paste
- 800 g can crushed tomato
- 14 g can red kidney beans(drained (or other beans))
- 2 cubes beef broth
- 11⁄2 teaspoon sugar (any type)
- 125 cups ml water
- salt and pepper
CHILI SPICE MIX
- 2 teaspoon cayenne pepper (adjust to taste)
- 4 teaspoon paprika powder
- 5 teaspoon cumin powder
- 2 teaspoon garlic powder (or onion powder)
- 2 teaspoon onion powder
- 2 teaspoon oregano
- corn chips
- 5 tortillas
- sour cream
- grated cheese
Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
Turn heat up to high and add beef. Cook, breaking it up as you go, until mostly browned.
Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices)
Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat
Quick Cook – 20 to 40 minutes, uncovered, on medium low heat so it’s bubbling gently; OR
Slow Cook – 1.5 hours to 2 hours, covered, on low heat so it’s bubbling very gently.
Adjust salt and pepper to taste just before serving.Serve over rice, or ladle into bowls and serve with corn chips or warm tortillas on the side with Toppings of choice . My usual: Either over rice or with corn chips, always with sour cream, cheese and coriander.