Chilli Con Carne Recipe
A spicy stew with tender beef pieces, kidney beans, tomatoes and sweet red capsicum.
Serves about 6.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
1 tablespoon (20ml) oil
400g (about 2 large) onions, peeled and finely chopped
550g (about 2 medium) red capsicums, stalks and seeds removed, diced
18g (about 3 large) garlic cloves, peeled and crushed
1 tablespoon (8g) ground cumin seeds
2 teaspoons (5g) mild paprika
2 teaspoons (5g) ground coriander seeds
1-2 teaspoons (2-4g) dried hot chilli flakes, or to taste
1kg diced chuck steak
50g (about 2 tablespoons) tomato paste
800g canned diced tomatoes
500ml (2 cups) chicken stock
2 x 440g cans kidney beans, rinsed and drained
Salt, to taste (we use about 1/2 teaspoon fine salt)
Heat oil in a heavy-based stockpot or very large, heavy-based saucepan over medium-high heat.
Add onion and capsicum to the pan and cook, stirring occasionally, until softened (about 10 minutes).
Add garlic, cumin, paprika, coriander and chilli and cook, stirring constantly, for about one minute. © exclusivelyfood.com.au
Increase heat to high. Add the meat and cook, stirring, until it has changed colour (about three minutes).
Add tomato paste and cook, stirring, for about one minute. Add tomatoes and stock and stir to combine the ingredients.
Once the mixture comes to the boil, cover (have the steam vent on the lid open) and reduce heat so the mixture simmers. Simmer, stirring occasionally, for two hours.
Add the kidney beans to the pan and cook, uncovered, stirring occasionally, until the meat is very tender and the liquid has reduced to a thick sauce consistency (about one hour).
Add salt to taste.
Serve chilli con carne hot. We serve it with rice or corn chips, sour cream, avocado, tomato and green onion.
Store the chilli con carne in an airtight container in the refrigerator or freezer. © www.exclusivelyfood.com.au