Helen RandellChilli Con Carne
February 9th 2011 02:16
As mentioned, another of my early recipes, written out in my orange recipe book, is my dad’s version of chilli con carne. It’s a pretty simple one, but a recipe that has stood the test of time in our household.
What I like most about it, is that you can either just make it as is, or you can really spice it up with a few extra jalapeno peppers. It’s also a good one to turn into a Mexican feast with some sour cream or natural yoghurt, guacamole and some corn chips. But it doesn’t matter what you do really, as long as you use good quality mince, and good quality beans, you’ll have a delicious, satisfying meal.
The other night we made it unadulterated, just served with some couscous.
Chilli Con Carne
1 tbsp oil
1 chopped onion
3-4 garlic cloves
500g beef mince
2 tsp chilli powder
1 x 400g tinned bean mix, undrained
1 x 400g tin tomato soup
1 tsp vinegar
Saute the onion and garlic in the oil, then add beef mince to brown. Stir through chilli powder, then add other ingredients. Bring to the boil, then simmer for 30 minutes until nice and thick. Have a taste to make sure there is enough spice for your palette, add more if necessary. Serve with rice or couscous.
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