Robbie’s Inspiration – Recipes from around the world: Chilli con carne

My family, especially my husband, are fond of food with a bit of a bite but not to much. It is a balancing act to please them all and to ensure Michael doesn’t get a stomach ache from food that is to hot and spicy. They all loved this delicious chilli con carne recipe which I adapted from a recipe in Taste magazine here: https://taste.co.za/recipes/chilli-con-carne/

Ingredients

250 grams of back bacon, chopped;

1 kilogram of good quality minced meat;

2 medium onions, peeled and chopped;

Olive oil for frying;

1 tablespoon (Tbspn) ground cumin;

1 Tbspn ground coriander;

2 teaspoons (tspn) paprika;

1 tspn cayenne pepper;

1 tspn cinnamon;

2 tspn chilli flakes;

1 Tbspn garlic flakes;

1 bay leaf;

1 tspn salt;

1 tspn black pepper;

2 x 400 gram chopped tomatoes;

350 ml beef stock; and

2 x 400 gram red kidney beans.

Method

In a large pot, brown the minced meat using approximately 2 Tbspns of olive oil. Remove the meat from the pot. Add two table spoons of boiling water and some more oil to loosen any bits of meat. Fry the chopped bacon and the chopped onion for about 5 minutes. Add all the spices, the garlic and the bay leaf. Add the mince to the spice mixture and cook for 5 minutes. Add the chopped tomatoes and simmer with the lid off for 20 minutes until the fluid has reduced by 1/3. Add the stock and combine. Simmer for 1 hour, checking occasionally that the stock hasn’t boiled away. If it does, add a little more stock.

Drain the red kidney beans and add to the meat, simmer for another 30 minutes. If possible, leave overnight in the fridge and re-heat the following evening. Serve with rice.

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