Chilli con carne

Chilli con carne

By
From
Under the Walnut Tree
Serves
6-8
Photographer
Fanny Bergenström

Beans and minced meat in a simplified yet delicious chilli con carne.

Ingredients

Quantity Ingredient
400g dried brown beans
or 3 x 400 g tins kidney beans
600g minced beef
2 tablespoons corn oil or olive oil
3 large onions, chopped
2 red capsicums, chopped
2 fresh red chillies, deseeded and sliced
or 1-2 teaspoons chilli powder
800g tinnned crushed tomatoes
200ml beef stock
2 teaspoons cocoa powder
1 large bay leaf
1 teaspoon ground cumin
2 garlic cloves, crushed
sea salt
freshly ground black pepper

Method

  1. Soak the dried beans for at least 8 hours in lots of unsalted water, then drain. Gently boil the beans in fresh unsalted water for 30 minutes. Add a little salt and boil for another 15 minutes, or until the beans are tender yet firm. If using tinned beans, rinse them well in cold water using a colander, then drain and set aside.
  2. Fry the minced beef in the oil in batches and transfer to a heavy-based casserole dish as you go. Then sauté the onion, capsicum and chilli, and combine with the beef.
  3. Add the tomatoes, stock, cocoa, bay leaf and cumin. Cover and cook for 45-60 minutes, diluting with a bit of water if needed. Towards the end of the cooking time, season with salt, pepper, garlic and perhaps a bit more chilli. Add the beans and heat gently until warmed through. Season to taste, and serve with bread and a large green salad.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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