Chilli Con Carne Recipe
Ingredients
| 3 tablespoons beef dripping | ||
| Onions | 3 , finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 medium green peppers, cored, seeded and diced | ||
| Lean minced beef | 1.5 Kilogram | |
| 3 x 397 g (14 oz) cans tomatoes | ||
| 1 x 65 g (2 1/4 oz) can tomato puree | ||
| Chilli powder | 2 Teaspoon | |
| Bay leaves | 2 | |
| 3 x 425 g (15 oz) cans red kidney beans, drained | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the dripping in a large saucepan.
Add the onions, garlic, green peppers and chillis, if used, and fry until softened.
Add the beef and continue frying, stirring frequently, until browned.
Stir in the tomatoes with their juice, tomato puree, chilli powder, bay leaves and salt and pepper to taste.
Cover and simmer for 1 hour.
Stir in the kidney beans and simmer, uncovered, for 30 minutes.
Discard the bay leaves before serving.
Add the onions, garlic, green peppers and chillis, if used, and fry until softened.
Add the beef and continue frying, stirring frequently, until browned.
Stir in the tomatoes with their juice, tomato puree, chilli powder, bay leaves and salt and pepper to taste.
Cover and simmer for 1 hour.
Stir in the kidney beans and simmer, uncovered, for 30 minutes.
Discard the bay leaves before serving.
Chef
