Chilli Con Carne

A Texan dish of beans and minced beef which was originally made very hot indeed. Adjust the amount of chilli powder to suit your taste.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 1 Servings: 8
  • 2 Tbsp oil

    1 onion, finely chopped

    1 clove garlic, finely chopped

    750g lean beef mince

    425g can chopped tomatoes in juice

    2 x 425g cans kidney beans, drained

    1 bay leaf

    2 tsp–2 Tbsp chilli powder (to taste)

    salt

    ¼ tsp brown sugar

    tortillas or corn chips

  • 1. Put the oil, onion and garlic into a large saucepan and cook very gently, stirring occasionally, until the onions are golden and tender, about 10 minutes.

  • 2. Add the minced beef and brown very lightly, then add all the other ingredients.

  • 3. Bring to a slow simmer, cover with a close-fitting lid and cook very gently for about 1 hour or until the beef is tender.

  • 4. Discard the bay leaf and serve with tortillas or corn chips.

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