Chilli Con Carne

Source & History

This was originally based on my mother’s recipe for chilli but has evolved over time and she probably wouldn’t recognise it any more.

Note

  • I used to make this with beef mince but with the easy availability of chicken mince these days, I find I prefer to make it with that. You could use pork and/or veal mince if you preferred that. I have also used turkey mince.
  • The longer you simmer this the better it will be. It is also better reheated after a day or two in the fridge.
  • You can get the Mexican Chilli Beans from the supermarket
  • If you are making this in North America you might want to use more chilli powder – the Australian version of Mexican chilli powder seems to be hotter than the one available there.

Chilli Con Carne

By Aileen Sorohan Published: January 28, 2013

    Source & History This was originally based on my mother's recipe for chilli but has evolved over time and she probably wouldn't …

    Ingredients

    Instructions

    1. Brown onion, add mince and cook until brown.
    2. Add rinsed beans, tomatoes, tomato paste, Mexican chilli beans, salt, pepper & chilli powder.
    3. Simmer for a minimum of 45min, season to taste [add more salt, pepper or chilli, if you want to]. [the longer you simmer it, the better it will be].
    4. Serve on buns, or in bowls with scones, crackers or garlic bread or with rice.
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      One thought on “Chilli Con Carne

      1. Jai says:

        This is a really easy chilli con carne recipe. It has layers of flavour even though it uses mostly storecupboard ingredients.You can play with how hot you make this …

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