Sunday, July 5, 2009

Chili con Carne

This dish is another favourite in our household. Whenever I serve this at home, my husband's every second mouthful, he will say, "this is our favourite". I guess it's to rationalise his every big bite. He really loves this one. I don't make it very spicy, because they don't like it spicy. Just a hint of chili there. We still know it's chili, not that spicy. And yes, this is how I cook it, and there's only 4 of us eating it. Did I mention that it's a favourite in our household?


1 kilo minced beef
3 cans of red kidney beans
2 cans of peeled tomatoes (squash them or blend them)
1 cup of dry red wine (or thereabouts)
2 tablespoon of cooking oil
2-3 cloves of garlic, finely minced
1 onion, chopped finely
1 red capsicum, diced finely
1-2 teaspoon of cumin powder
½ - 1 teaspoon of chilli powder
1-2 teaspoon of paprika
Salt to taste


  1. Sauté garlic in cooking oil
  2. When the garlic is slightly brown and aromatic, add the onions. Cook until translucent.
  3. Add the beef and stir until it changes colour.
  4. Add the wine. Let the wine evaporate.
  5. Add the capsicum, the spices and salt. Stir well.
  6. Add the kidney beans and tomatoes.
  7. Let simmer for 20 – 30 minutes. It should have a bit of sauce.
  8. Serve it with rice or corn chips. We usually have it with rice.