Chili Con Carne

I learnt this recipe in home economics class in high school so it has a little bit of nostalgia for me (without disclosing my age!!). The recipe makes for a medium heat chili but do feel free to adjust the chili powder to suit your own preferences. I like my chili a little hot but just not so hot that you destroy your taste buds and the ability to taste everything else. This dish is best served loaded with cheese and alongside (or atop) unsalted corn chips. It’s great for parties as a chip-and-dip appertiser but also as a main.

Servings:6
Preparation Time:15 mins
Cooking Time:1 hour

What you'll be needing...

  • 800 g   

    Polpa chopped tomatoes

  • 3 tsp   

    Garlic powder

  • 1

    Medium brown onion

  • 1 tbsp   

    Freshly-chopped Parsley

  • Salt and pepper

  • 2 tsp   

    Chili powder

  • 125 mL   

    Water

  • 1

    Carrot

  • 1 kg   

    Beef mince

  • 1 tbsp   

    Olive oil

  1. Finely dice onion and sauté in a large saucepan in oil with garlic until onion is translucent.

  2. Add finely grated carrot and mince beef to the saucepan. Fry on medium for 5 mins or until mince is browned. Try to break up the mince as much as possible.

  3. Add tomato, water and remaining spices and combine well. Add the chili powder a little a time and adjust as to taste. Simmer the sauce uncovered for 45-60mins or until it has reached the desired thickness. Aim to make it thick enough that it will hold together on a tortilla chip but not dry.

  4. Serve chili topped with cheese (optional) as a side or main.

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