Chilli Con Carne [Quick Version]

A much quicker version, using mince and cayenne pepper instead of diced whole beef and chillies. Cayenne pepper, which is very high in capsaicin, is powerful stuff, so work out your own level. Use even a quarter of a teaspoon in the mixture below and you will know that there is spice in there. Have plenty of sour cream available for the more delicate palates. I would normally have this with a baked potato and salad, but it can also be stirred into pasta as Pasta Mexicana, or poured into an oven-proof dish, topped with mashed potato and baked as a sort of spicy Cottage Pie.



¼ cup olive oil.

1 kg minced beef.

4 large onions, chopped

2 tblsp ground cumin

2 tblsp paprika.

Cayenne pepper to taste.

Salt to taste.

5 tblsp plain flour.

2x400g tinned chopped tomatoes

1/3 cup tomato paste.

1 bay leaf.

2x400g cans kidney beans, undrained.

Additional water as required.

2 tablespoon rubbed origanum.



Heat the oil in a sauté pan over a hot flame, add the meat, stirring gently until completely sealed. Add the onion and sauté until soft, then add the spices and the salt. Stir fry until the aromas are released. Add the flour and stir through until the mixture is fully combined, then stir in the tomato, tomato paste, bay leaf, and beans. Bring to the boil and reduce heat to a simmer. Cover and cook gently for 20 minutes, stirring occasionally and adding a little water if the sauce gets too thick. Add the origanum, mix well and cook for another 2-3 minutes. Discard the bay leaf.


Serve with: Baked potatoes, with salad, sour cream and grated cheese on the side.


Yields: 12 servings.

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