This classic chili con carne is a simple and tasty dish and you will probably already have everything in the pantry ready to go. The recipe makes plenty so use if you do have leftovers you can make another meal the next night with tortilla wraps and a nice salad. For a even richer flavor try adding some cumin and letting it cook slowly in your slow cooker for about 90 minutes. Add more kidney beans to increase the vegetable content. For toppings you can serve with a choice of pickled jalapeno chillies, some light sour cream or plain green yoghurt for the diet conscious, fresh coriander leaves and grated light tasty cheese. Do not forget my favorite which is a nice, preferably home made, crusty rye bread. A fantastic meal for the budget conscious family.
- 2 teaspoons olive oil
- 1/4 lb rindless bacon, roughly chopped
- 1 1/2 lean beef mince
- 2 medium brown onions, finely chopped
- 2 medium red capsicums, chopped
- 3 garlic cloves, crushed
- 1 long red chilli, chopped
- 2 tablespoons Mexican chilli powder
- 28 oz can chopped tomatoes
- 15 oz can red kidney beans, drained, rinsed
- Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 minutes or until crisp. Add mince.
- Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
- Add onions, capsicums, garlic and chopped chilli. Cook for 5 minutes or until vegetables are soft. Add chilli powder.
- Cook, stirring, for 1 minute or until fragrant.
- Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium low.
- Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
- Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened.
Serve chilli with toppings.