Chilli Con Carne Recipe
Ingredients
Olive oil
1 large onion (diced)
1 red pepper (diced)
garlic (finely chopped)
1 tsp chilli powder
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
300ml hot water
2 beef stock pots
400g can peepled plum tomatoes
1/2 tsp dried marjoram
1 tsp sugar
2 tbsp tomato puree
410g can red kidney beans (washed and drained thoroughly)
Heat up a big pan with olive oil then add and saute the onions, garlic and red pepper in medium heat.
Add the chilli powder, paprika and ground cumin. Cook for about 5 minutes stirring occasionally.
In high heat (making sure pan is hot to avoid the beef from stewing), add the beef breaking it up until there are no more chunky and pink bits.
Add the water and stock pots.
Add tinned tomatoes, marjoram, sugar and tomato puree.
Add salt and pepper to taste. Stir well.
Bring to a boil, stir well then cover with lid and turn heat down and simmer for 20 minutes, stirring occasionally.
Add the beans, stir well, bring to a boil then let simmer without the lid for 10 minutes.
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