Mum’s Chilli Con Carne

This is my recipe, for my girls. Nothing out of the ordinary.

Serves 4 – 6 people – I think. I never worry about left overs, so I’m not good at portion control – and there are only 3 of us left at home.

Ingredients

  • Spray oil
  • 1 large onion
  • 1 green pepper
  • Fresh chillies to your  taste – I use 2 – 3 of those little, hot ones but I like a bit of punch (put the ones you don’t use in the freezer and remove individually as needed. You can slice from frozen if you warm them a bit in the palm of your hand. Don’t rub your eyes afterwards!)
  • 500g 5% fat minced beef
  • 2 tins kidney beans
  • 2 large tins tomatoes
  • Half tsp Cumin seeds
  • Quarter tsp ground coriander
  • Quarter tsp ground turmeric
  • Scant quarter tsp ground cinnamon
  • Quarter tsp sugar or sweetener
  • Salt and black pepper to taste

Method

Fry the diced onion and pepper gently  in the oil with the cumin seeds until the onions are soft (squirt on more oil if they stick).

Add the finely diced chilli and stir for a minute.

Turn up the heat and add the mince and the other spices and stir until the mince is browned.

Pour over the tomatoes, and the kidney beans – no need to drain them.

Simmer until the sauce is reduced to a thick consistency.

Add sugar, salt and pepper and stir

Taste and adjust seasoning. If it’s not hot enough add a bit of chilli powder. I can’t help you with quantities but start with a tiny bit, stir well and taste. If you do need to do this you will need to simmer your chilli for 10 more minutes to reduce the ‘roughness’ of the chilli flavour.

If you haven’t added chilli powder then simmer to let the flavours meld – say 5 minutes – add a splash of water to keep the consistency right if necessary.

Serve with Basmati rice or yellow Basmati Rice