Tuesday, 10 March 2009


225g kidney beans, cooked weight
60mls sunflower/cooking oil
2 onions peeled and diced
2 garlic cloves, crushed
1kg beef mince
1 green pepper, cored, seeded and chopped
15mls chili powder, or to taste
5mls paprika
5mls cumin
45mls tomato puree
15mls flour
2x 400g tins tomatoes

In a large casserole fry the onions and garlic until golden but not burned. Add mince and fry until browned.

Add the pepper and everything else except the tomatoes and beans. Mix and cook for a couple of minutes.

Add tomatoes and beans. Mix and bring to the boil. Cover and reduce heat to lowest possible. If dry add leftover liquid from beans or water. Keep the liquid at about the level of the dry ingredients.

Cook slowly for one and a half hours+

Chili con Carne on white rice, broccoli

Chilii cooked as a big batch by G

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