Chili con carne

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

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

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.