This is one of our son’s favourite dishes. There are so many recipes for Chilli Con Carne – this is one that I have used for decades, in fact since we used to cook the dish in my lunchtime restaurant in Parnell way back in the early 1980’s!!
You can’t go wrong with this recipe and the only variable is how hot you want it to be. The key ingredient here is the cayenne pepper, so if you want the Chilli to be a bit milder, simply halve the amount of cayenne pepper, too easy! This dish freezes well too
Serve with rice and, if you have the time, a simple side dish of corn, capsicum and onion with just a hint of Mexican seasoning. Corn chips, salsa, sour cream and guacamole all go well with Chilli
1 kg beef mince
2 cans red kidney beans
2 cans tomato puree
2 onions, chopped reasonably fine
2 teaspoons chilli powder
1 teaspoon cayenne pepper
2 tablespoons Worcester sauce
Soy/salt to taste
Mexican seasoning – 1 teaspoon of whatever you like/have in your pantry, eg nachos, tacos mix (you can buy small packets in your supermarket)
250 gms rice or two packets of “boil in a bag”!
1 tablespoon tomato paste (optional)
Corn/ capsicum/ onion/ salsa mix to accompany
Serve with rice and if you like, corn chips, sour cream, guacamole, whatever you like
Corn/ capsicum/ onion/ salsa
Keep this really simple – gently fry 1 or 2 onions, add a teaspoon of Mexican seasoning and then some chopped capsicum, cooking on a med-high heat and finally half a packet of frozen corn. Check the seasoning and…. ya está…it’s ready or something like that in Spanish!
Serves 4 easily!