Chilli Con Carne

My dad made chilli con carne so often when we were kids and we would freeze the leftovers for the next week when we would use them with baked potatoes or on top of fries. Perfect with sour cream, cheese and spring onions. Or you can even shovel it up with tortilla chips. This dish is great to warm you up on a cold evening. 

Preparation Time 15 minutes 

Cook Time 1 hour 

Serves 8 

Ingredients 

6 tablespoons oil

1 kg beef mince 

400 grams kidney beans 

1.2 kg tomato puree 

1 teaspoon garlic paste 

1 medium onion- chopped 

2.5 teaspoon paprika 

1.5 teaspoon cumin powder 

Salt and pepper - to taste 

12- 14 sliced jalapeños 

4 tablespoons jalapeno brine 

1/4 cup spring onions- sliced 

1/4 cup coriander- chopped 

To Serve 

Sour cream 

Shredded cheese

Fries 

Boiled rice 

Tortilla chips

Fries

Baked Potatoes

Instructions  

1. Heat the oil in a large pan. Sauté the onions and garlic for 3-4 minutes. Add the spring onions and sauté 2 minutes more. 

2. Add the salt and pepper., then add the mince meat and begin to fry it off. once the meat is half fried, add the paprika and cumin powder. Once the meat is fried off, add the tomatoes. 

3. Bring it to a boil, cover and cook it on a low heat for 45 minutes. Add the kidney bed and the liquid they are steeping in, add the jalapeños and brine. 

4. Cover and cook on a low heat for a further 15 minutes. 

5. Serve the chilli con carne with fries, rice or even with tortilla chips. Serve with sour cream, spring onions and cheese.