Chilli Con Carne

Winter in Cape Town is well and truly here.  There hasn’t been that much rain yet but it is absolutely freezing!! I am really missing beach weather and temperatures above 20 C.  The one good thing about winter is making slow cooked, meaty, hearty dishes.  Curries, stews, pies…anything to remedy the cold winter nights!

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One of the best winter warmers, one pot wonders is Chilli Con Carne.  It is one of my favourite meals, topped with some guacamole, sour cream and salsa, you have an absolute winner!  It is also a great meal to make if you have people coming for dinner.  Everything can be made way before your guests arrive and you can enjoy a drink you them without worrying about putting a meal together.

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Chilli Con Carne

Serves 6-8

  • 1 onion, finely chopped
  • 2 peppers, diced
  • 1.5 Tsp cumin seeds
  • 2 Tsp coriander seeds
  • 1 Tsp paprika
  • 0.5 Tsp cayenne pepper
  • 2 cloves garlic, crushed
  • 1 kg beef mince
  • 2 tins of tomato
  • 1/4 tin water
  • 2 Tbsp tomato puree
  • 1-2 chillies, sliced
  • handful coriander, stems finely sliced and leaves removed
  • olive oil
  • salt and pepper
  1. In a large pot, heat a club of olive oil over medium heat
  2. Add the onions and garlic and cook for 5 minutes, until the onions turned translucent
  3. Add the spices and chilli and cook for another 3 minutes
  4. Add the mince and brown for a few minutes
  5. Add the beans and tomato and season
  6. Simmer with the lid on for 45 minutes
  7. Add the peppers and coriander stems and simmer with the lid off for another 15 minutes
  8. Serve with rice/quinoa, guacamole, sour cream, salsa and coriander

Note: This is a great dish to freeze for another time

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