Sunday, 12 July 2015

Chili Con Carne

Chili Con Carne is fast becoming one of those popular delicacy at gatherings with friends and while we were on vacation recently i had it at a restaurant and my hubby said how come we have never made it at home...and i said oh! that so true! we have never made it at home and i bet its super easy...So i said why not! and made it for dinner today...It was yummmmmmmmmmmmmy!!!


  • 1 tbsp oil
  • 500g minced beef
  • chopped tomatoes (400g can)
  • red kidney beans  (400g can)
  • 2 tbsp tomato paste
  • half tsp dried marjoram
  • 1 tbs sugar
  • beef stock
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili power (depending on how hot you want it)
  • 2 garlic cloves
  • 1 red pepper
  • 1 large onion
  • salt 
  • pepper

Lets Cook
1. Chop the onions, garlic and red pepper (cut it open and wash out the seeds).
2. Put a pan on heat. Add the oil. When its hot, pour in the onions. Cook for about 3 minutes or until they are soft and translucent.
3. Pour in the chopped red pepper and garlic. Add the chili powder, if you love hot food, you can add a lot of Chili (Its called Chili Con Carne afterall). Add the paprika and cumin. Stir very well and leave to cook for another 5 minutes. Watch it so it doesn't burn.
4. Add the minced meat. Separate the minced meat, break it up with a spatular and spoon. Increase the heat so the meat fry up and not become stew. When it is brown and no longer pink. Pour in the beef stock (if you don't have beef stock, add beef cube in hot water, mix properly)
5. Pour it into the mixture. Add the can of tomatoes in, the marjoram, sugar, salt and pepper. Add the tomatoes paste. Stir it very well. Lower the heat a little bit and allow it to simmer for another 20 minutes. Stir occasionally to avoid it from sticking to the pan, add water if it gets dried up.
6. Drain the beans and stir it into the sauce. Taste and adjust seasoning if need be. Cover the pot and allow to cook for another 20 minutes, stir from time to time so it doesn't burn. Turn off the heat and leave it for 10 minutes.
7. Serve with your rice, bread, couscous, potatoes or pasta. I ate mine with Rice
N.B: It is usually served with Soured Cream to help tone down the spice but i didn't need one as the chili i used wasn't over powering for me.
Enjoy your meal.

Chili Con Carne and Rice

Chili Con Carne