Chili Con Carne

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 chili con carne – I make enough to feed an army, portion it up and freeze it. It makes a great warming meal when you really don’t feel like cooking but still want a warm home cooked meal.

Enjoy this delicious chili con carne recipe!

Ingredients

• 1 large onion diced
• 1 kilogram ground beef (minced beef)
• 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.