I made a double batch of this Chilli Con Carne, which resulted in enough left overs for nacho’s the following night. This is one of those delicious winter comfort foods dishes. My kids didn’t love the kidney beans when they were younger. However, I still put a few tablespoons rather than the full can in the dish. Over the years I gradually add more and now I add the whole can and they eat them! Similar for the chilli powder when the kids were younger I didn’t add as much and hubby and I just sprinkled extra over ours at the table to get the chilli hit.
This Chilli Con Carne is one of those dishes that makes the house smell so good while it’s cooking.
Left over chilli con carne can be used for many dishes:
- on toast
- base for a shepherds style pie
- cover a baked potato
- pasta bake
Chilli Con Carne
1 hour 15 mins
1 hour 30 mins
- 2 teaspoons olive oil
- 2 medium brown onions, finely chopped
- 200g rindless bacon, chopped
- 1kg beef mince
- 2 medium red capsicums, chopped
- 3 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 2 tablespoons Mexican chilli powder
- 800g can chopped tomatoes
- 400g can red kidney beans, drained, rinsed
- Heat oil in a large saucepan over medium heat. Add onion and bacon and cook for 5 to 6 minutes or until browned.
- Add mince, break up lumps with a wooden spoon, cook for 10-15 minutes or until browned.
- Stir through, capsicums, garlic and chilli, continue to cook for 5 minutes or until vegetables are soft. Sprinkle over chilli powder, stir through and cook for 1 minute.
- Add tomatoes and 1 cup cold water, bring to the boil.
- Reduce heat to medium-low and simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
- Add beans, increase heat to medium. Cook for 15 minutes, with cover removed allowing sauce to thicken.
- Serve with potato wedges.
- Serve chilli with toppings.
By Kat – The Organised Housewife