Chili con Carne
A hearty spiced beef, tomato and red-bean chili served with rice or bread. Though bearing a Spanish name, chili con carne originated in Texas (Tex-Mex cuisine).
Ingredients
| 750 g | lean veal/beef mince | |
| 1-2 | onions | |
| 2-3 | garlic cloves, chopped | |
| — | coarsely ground hot red pepper | |
| 450 g | canned peeled tomatoes | |
| 2 cups | 480 ml | canned red beans |
| — | Tabasco sauce | |
| — | hot peppers and coarsely ground hot red pepper (optional) | |
| 1 tsp | 5 ml | salt |
| — | olive oil | |
| 1 1/2 cups | 360 ml | washed rice (basmati) or a bread roll, to serve |
Instructions
If serving with rice, cook the rice with a little salt in 1 to 1 1/2 cups of water until soft and the water is absorbed. At the same time, heat the olive oil in a pan and fry the mince for 5 minutes. Add the finely chopped onion and fry with the mince. Add salt, coarsely ground hot red pepper and hot peppers, plus Tabasco sauce (be careful with it, as it is very hot). Add the tomatoes together with their juice and let the dish boil for about 10 minutes. Add the beans and garlic and simmer for 15 minutes. Serve in a deep plate with rice or bread on one side and the mince on the other. Sprinkle with finely chopped parsley and place a red and a green hot pepper crosswise on the side.