Chili con carne is a Spanish word for “Chili with meat”. During the early days this recipe is made out of dried beef, a type of beef fat called suet, dried chilli and salt which are then pounded together and dried on bricks which make its shelf life longer as it was consumed on early expeditions, then they boil it on pot while on their trail. But the new age versions are made out of beans, tomatoes, chili peppers, garlic, onions, cumin and ground beef.
A very versatile dish which can be consumed on its own or as a part of another dish such as Nachos, Hot Dog on buns, burgers or even french fries.
500g minced beef
1 large red onion, chopped
4 cloves garlic, minced
2 birds eye chilli, minced
3 tablespoons tomato paste
400g vine tomatoes, chopped
400g red kidney beans, cooked
2 tsp dried oregano
1 tsp cumin
1 1/2 cup brown beef stock
- In a pot saute garlic and onion in oil.
- Add tomatoes and cook for 2 minutes or until tomatoes are mashed.
- Add beef and mix until brown in color this will take around 3-5 minutes.
- Add beef stock, tomato paste, cumin, chilli, oregano and kidney beans, bring to a boil and simmer for 15 minutes.
- Season with salt and pepper.