How’s this for the perfect weekend dinner! So quick, easy and delish! The kids love it too because they think it’s a treat to be able to dip corn chips into their dinner (poor deprived healthy children!).
Mum used to make chilli con carne all the time when we were kids and I love that I can now make it for mine too and (thankfully) they love it just as much as I did. I was lucky enough to have a mum who was a chef so she taught me lot’s of hearty, authentic meals from around the world and this was one of them. Actually Mexican frequented our dinner table quite regularly which is perhaps why I have a bit of a love for adding cumin and Mexican chilli powder to whatever meal I can! It’s a shame hubby’s tummy doesn’t tolerate it too well though! Sorry Honey!
You can make as much of this recipe or as little as you like simply by adding a little more mince or another can of kidney beans. Some chilli con carne recipes have two red capsicums and two onions but I find the crunchier the dish, the less likely my kids will eat it so I only include one of each.
You can also make this dish spicier for the adults – just take out the kids portions before adding another teaspoon of chilli powder, stir through and cook for a couple more minutes to absorb it. Yum!
3 x teaspoons of garlic
2 x teaspoons of olive oil or coconut oil
1 x 400g can of red kidney beans
2 x 410g cans of crushed or chopped tomatoes
1kg beef mince
1 x packet of diced bacon (300g)
1 x brown onion, finely chopped
1 x red capsicum, chopped
1 x tablespoon of chilli powder and a pinch of chilli flakes (double this if you want some more spice)
1 x teaspoon of ground cumin
1. Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon and break up any lumps in the mince. Cook for about 15 minutes or until the mince is browned. I like to then remove the mince from the heat and place in a bowl to cook the vegetables, I find the veggies will cook quicker without the mince in the pan but you can simply just add them to the meat.
2. Cook onions, capsicums, garlic in the pan for about 5 minutes or until vegetables are soft (return the meat to the saucepan if you removed it once the veggies are soft). Add chilli powder and cumin and stir through for 1 minute or until fragrant.
3. Add canned tomatoes (most recipes say to add water but I like my chilli con carne to be thick so it’s easier to scoop up with the corn chips but it’s up to you). Stir through and then bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 20 minutes or until sauce has thickened slightly.
4. Drain beans and add to saucepan, increasing heat to medium. Cook for about 15 minutes or until beans are heated through and sauce has thickened.
5. Serve with any kind of corn chip you like or rice is nice also. Our fave corn chips are Mission’s Original Tortilla Strips.
(It also freezes pretty well so all the more reason to make a big batch!)