Chili con carne

Name: Chili con carne
Yield: Feeds four
Ingredients: 1 red pepper (capsicum), finely chopped; 400 g (14 oz) canned red kidney beans, drained; 1 bay leaf; ½ to 1 tsp ground chile powder, e.g. ancho; 1 kg (2 lb) minced beef or lamb; 1 tsp ground paprika; 1 tsp ground cumin; 1½ cups water; 1 tbsp ground coriander; few sprigs of fresh oregano; sea salt and freshly ground pepper; 500 g (1 lb) canned tomatoes with juices; 1 packet corn chips; 2 onions, chopped; 2 tbsp vegetable oil; 3 garlic cloves, crushed

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

This is one of those fast versions of the original that has grown to be a tradition in its own right. I have completely ignored all claims that these sorts of dishes don’t have beans in them, because I like beans in them. I also have no idea if it should be spelt chill chile chilli or chillie

Ingredients

2 tbsp vegetable oil
2 onions, chopped
3 garlic cloves, crushed

Main course
Stew
Gluten-free

Method

Heat oil in a heavy-bottomed pan and cook onions and garlic until golden. Add meat and cook for 10 minutes, stirring well, until browned. Add coriander, cumin, bay leaf, paprika and chile powder and cook for 5 minutes.

Add tomatoes, red pepper, oregano, water, salt and pepper. Bring to the boil, stirring, then simmer, covered, for an hour or until sauce thickens, stirring occasionally.