Tsilli (Chilli) Con Carne

Serves: 4-6 people (if you feeding teenagers, you might need to make more)

Ingredients:

 

  • Olive oil, generous glug
  • 2 onions, diced
  • 1 red bell pepper, diced
  • 1 tsp dried oregano
  • 1 Tbsp Coriander seed, lightly crushed
  • 2 tsp smoked dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 cloves of garlic, minced
  • 500g  beef or pork mince
  • 125ml White Wine
  • 1 x Bayleaf
  • 1 can (14 oz/400g) diced tomatoes
  • 1 x 50g sachet Tomato paste
  • 1 can (14 oz/400g) kidney beans, drained and rinsed
  • 1 can Mielies (corn)
  • Salt and pepper to taste
  • 1 tsp brown sugar

Serve with GMO Nachos

Optional Toppings:

  • Grated cheddar cheese
  • Sour cream
  • Chopped fresh coriander
  • Sliced jalapeños
  • Chopped spring onions
  • Guacacmole

Instructions:

  1. Light the Fire
  2. Pour yourself a drink
  3. Heat the olive oil in a large roasting dish or Dutch oven over medium heat.
  4. Add the diced onion and cook until translucent, about 5 minutes.  Add the chopped pepper and fry for another 3 minutes.
  5. Add the oregano, coriander seeds, chilli flakes, cumin, paprika and minced garlic and cook for an additional minute.
  6. Increase the heat to medium-high and add the minced meat to the roasting dish.  Cook, breaking up the meat with a spoon, until browned and cooked through.
  7. Add the white wine and allow it to simmer and reduce, about 3-4 minutes.
  8. Add the bayleaf, canned tomatoes and tomato paste to the pot and stir it in with the meat and spices, until well combined.
  9. Add the drained and rinsed kidney beans and canned mealies to the roasting pan, mix well and allow to simmer over a low heat.
  10. Season with salt and pepper to taste. Remember that the flavours will concentrate as the chilli con carne cooks, so it’s better to start with less salt and adjust later if needed.
  11. Add the sugar to taste.
  12. Bring the mixture to a simmer. Reduce the heat, to low, cover the pot, and let it cook for at least 30 minutes to allow the flavours to meld together. You can cook it for longer if you prefer a thicker and richer chilli.
  13. Serve the Chilli Con Carne hot, garnished with your choice of toppings such as grated cheddar cheese, sour cream, chopped coriander, jalapeños, and spring onions.
  14. Serve with Nachos on the side.
  15. Remember this recipe is even nicer the next day, so keep some leftovers.

Enjoy your homemade Chilli Con Carne!