Chilli con Carne

Serves 4-6

• 32 oz (800 g) Canned Tomatoes
• 2 Onions, chopped
• 2 Cloves Garlic, crushed
• Oil for frying
• 1� lb (600g) Minced Meat
• 1 tablespoon (15 ml) Wholemeal Flour
• 2-3 tablespoons (30-45 ml) Tomato Puree
• 1-3 teaspoons (5-15 ml) Chilli Powder, according to taste
• 1-3 teaspoons (but often much much more) Cumin powder (basically keep adding to taste)
• 1 Green Pepper (Capsicum), chopped
• 1� lb (600g) kidney beans, cooked

Method

1. Drain the tomatoes, reserving 1 cup of the juice.
2. Fry the onion and garlic in a little oil until soft.
3. Add the mince and cook until the meat is browned.
4. Add the flour, puree, chilli powder, according to taste, and some of the tomato juice.
5. Mix well.
6. Add the tomatoes and pepper.
7. Add the beans and stir well.
8. If using canned beans, drain before use.
9. Cover and simmer for 30 minutes.
10. At the end of the cooking time, add more puree if the dish is too liquid, or more tomato juice if too dry.
11. Serve with rice, crackers or pittas.

     

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