Ingredients

• 1 tbsp - oil
• 1 - large onion, chopped
• 1 - capsicum, chopped
• 2 - garlic cloves
• 1 heaped tsp - chilli powder
• 1 tsp - paprika
• 1 tsp - ground cumin
• 500 g - lean minced beef (you can use any meat)
• 1 - beef stock cube
• 400 g - chopped tomatoes
• 1/2 tsp - dried marjoram
• 1 tsp - sugar
• 2 tbsp - tomato puree
• 400 g - cooked red kidney beans

How to Make Chilli Con Carne

• Heat a pan over medium heat.
• When the oil is hot, add the onions and cook, stirring frequently, until the onions are soft and translucent.
• Add the garlic, capsicum, chilli powder, paprika and cumin and stir well.
• Let it cook for about 5 minutes, stirring occasionally.
• Increase the heat, add the meat and stir well for about 5 mins until all the mince are in uniform mince-sized lumps and evenly brown.
• Crumble the stock cube into 300 ml of hot water.
• Pour this into the pan with the mince mixture.
• Add the chopped tomatoes, marjoram, sugar, salt and pepper.
• Add the tomato puree and simmer it gently.
• Bring the whole thing to a boil, give it a good stir and put a lid on the pan.
• Turn down the heat until it is gently bubbling and leave it for 20 mins.
• Stir occasionally to ensure that the mixture doesn't stick to the bottom of the pan.
• Add a little water if the mixture gets dry.
• When the mixture reaches a thick saucy consistency, add the cooked beans.
• Gently bubble without the lid for another 10 mins adding a little more water if it looks too dry.
• Replace the lid, turn off the heat and leave your chilli to stand for 10 mins before serving.
• Leaving it to stand for some time enhances the flavour.
• Recipe Courtesy: Mareena's Recipe Collections