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.

Author: Aileen Sorohan

Ingredients

500 grams chicken mince
1 onion chopped
1 400g tin red kidney beans rinsed
1 400g tin cannellini beans rinsed
1 400g tin tomatoes diced
1 140g container tomato paste
salt
pepper
1/2-1 tsp Mexican chilli powder
1 420g tin Mexican chilli beans

Instructions

Brown onion, add mince and cook until brown.
Add rinsed beans, tomatoes, tomato paste, Mexican chilli beans, salt, pepper & chilli powder.
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].
Serve on buns, or in bowls with scones, crackers or garlic bread or with rice.

Comments

Jai - 6/20/2019

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 ...