Sunday, April 10, 2011

Chilli for a chilly day

I love this dish regardless of the weather, but particularly in Winter when it's a bit cooler outside. And I like it HOT! Feel free to add as little or as much of the spices as you desire (remembering to taste in between each addition so you don't blow your brains out).

The mince itself is versatile enough to go in taco's, burritos and basically any mexican dish really (that requires a meat base). 

Sometimes I serve this on lettuce as a bit of a salad or with rice. Tonight i'm going to have it with corn chips.

Chilli con carne
2 teaspoons olive oil
125g rindless bacon, roughly chopped
750g lean beef mince
2 medium brown onions, finely chopped
2 medium red capsicums, chopped
3 garlic cloves, crushed
1 long (fresh) red chilli, chopped
2 tablespoons chilli powder
2tsp cumin powder
2tsp coriander powder
800g can chopped tomatoes
400g can red kidney beans, drained, rinsed
Toppings of your choice: grated cheese, guacamole, sour cream (or all if you fancy!)
Corn chips/taco shells

Heat oil in a large saucepan over medium heat. 

Add bacon and cook until crisp. 

Add mince - cook, stirring with a wooden spoon to break up mince until browned.

Add onions, capsicum, garlic and chopped fresh red chilli. 

Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring until fragrant.

Add tomatoes and 1 cup cold water. Bring to the boil then reduce heat to mediumlow. 

Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.

Add beans and increase heat to medium. Cook until beans are heated through and sauce has thickened. Serve with corn chips, in taco shells with your favourite toppings.

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