Easy Chilli con Carne

Easy Chilli con Carne

By Grigor Published: October 14, 2012

• Makes: 5 Servings
• Prep: 15 mins
• Cook: 45 mins
• Ready In: 1 hr 10 mins

An old school classic, cheap and easy to put together but very very tasty. Even better the day after it is prepared. Best served in crispy taco shells with a little salad, some guacamole, salsa, sour cream, cheese sprinkled on top & some rice.

Ingredients

• 500 g Lean Steak Mince the nicer the mince the nicer the dish
• o.5 large Onion Pealed & chopped
• 2 cloves Garlic pealed and miced
• 1 large Bay Leaves
• 2 tsp Hot Chilli Powder or hotter to taste
• 1 tsp Cumin or hotter to taste
• 1 tsp Red Wine Vinegar
• 0.5 tsp Sugar
• 0.5 tsp Salt
• 0.5 tsp Black Pepper
• 400 grams Tinned Plum Tomatoes
• 2 tbsp Tomato Puree
• 400 grams Tinned Red Kidney Beans
• 1 large Green Pepper sliced into thin strips
• 1 medium Chilli optional

Instructions

1. Heat some olive oil in a casserole pot and add the garlic and onion and stir until softened. Add the mince and bay leaf and brown. Be careful not to burn the garlic and onion as this will create a bitter taste
   
2. Mix the chilli powder, the cumin, vinegar, sugar, salt and pepper into a paste and add to the mince, onion, garlic and bay leaf.
   
3. Add the tinned tomatoes, tomato puree, and kidney beans and keep on a medium heat for 30 minutes. Stirring occasionally
   
4. Add the green pepper and chilli and continue cooking for another 10 minutes
   
5. Take off the heat and serve in crispy taco shells with a little salad, some guacamole, salsa, sour cream, cheese sprinkled on top & some rice.
   

• Cuisine: British
• Course: Main
• Skill Level: Easy