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Wednesday, May 5, 2010

Chilli Con Carne Recipe

When the weather begins to cool down, I start thinking about lovely hot winter soups, casseroles and other hearty dishes.
I have tried various recipes for Chilli Con Carne and have two that I make, depending on who I am cooking for. For people who love the tradional way with fresh chillies I cook one and if making it for my husband David or others who don't like it so hot I use a mixture of chilli flakes and sweet chilli sauce. The sauce gives it a different, slightly sweet taste which I love. I can use as little or much as I like to get the required mildness that David prefers.
If you prefer a more hotter recipe, substitute for a small fresh red chilli which if you don't deseed it, will be very hot.


500g of lean mince steak
1 large brown onion - peeled and chopped
2 cloves garlic - peeled and crushed
1 large red capsicum - deseeded and chopped
1/2 teaspoon chilli flakes
1 tablespoon sweet chilli sauce
1 tablespoon good oil
400g can crushed tomatoes
2 large fresh tomatoes - chopped
2 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons sweet paprika
440g can red kidney beans - drained and washed
250ml beef or chicken stock
sea salt to taste
extra 1 dessertspoon oil
steamed rice and sour cream to serve


Gently fry the onion, garlic and capsicum for a couple of minutes in oil in a large frypan over a low heat.
Add the dried spices and continue cooking until the aroma is released from the spices. Remove and turn out onto a plate.
Return frypan to heat and add another dessertspoon of oil to it. Fry the mince over a medium heat until browned.
Add the onion mix back into the pan, as well as the fresh and tinned tomatoes and cook for a further 5 - 6 minutes.
Add stock, sweet chilli sauce and tomato paste. Continue cooking over moderate heat until it starts to boil. Cover with lid then reduce heat and simmer for another 10 minutes.
Add kidney beans and continue cooking for another 5 minutes.
Serve with steamed rice and some corn chip. On the side place a bowl of light sour cream with some fresh chives added to it.