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Chilli Con Carne

Chilli Con Carne

Chilli Con Carne

We all have a meal that we eat for comfort, generally speaking, the food comes from our childhood, it reminds us of home, a safe place and good times. ⁠

Chilli Con Carne is most certainly my comfort food. It has been for as long as I can remember. When we were children my Mum and Dad used to call the meal cowboy beans which would make both my brother and I giggle with delight. ⁠

There are many many ways to make chilli, over the years my brother an avid cook, has perfected it. I, on the other hand, am constantly tinkering with it, searching for my favourite way to make it. ⁠

As it stands this is my current favourite version:⁠

500g 5% fat beef mincemeat⁠
1 tsp coconut oil⁠
1 tin chopped tomatoes⁠
250g Black beans⁠
250g Kidney beans⁠
1 tsp cumin⁠
1 tsp paprika⁠
1 tsp smoked paprika⁠
1 tsp coriander powder ⁠
1/4 tsp cayenne pepper ⁠
1 red onion – chopped⁠
2 cloves of garlic – finely chopped⁠
2 tablespoons tomato paste⁠
Salt and pepper to taste⁠
1 tbsp coriander leaves chopped⁠

Saute the onions and garlic in the coconut oil, then add the beef mince and allow to slightly brown before adding in the tin of tomatoes and all the spices. Allow simmering for 5 mins then add in the tomato puree. Bring the heat down and allow to cook while you boil your rice. ⁠

Serve and garnish with chopped coriander leaves. Salt and Pepper to taste. Tabasco sauce on the side just in case you decide you need a little kick to it! ⁠


Chilli Con Carne

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