Chilli con Carne Recipe

• 500 grams / 1 lb of beef mince or small beef topside cubes
• 1 large onion
• 2 to 4 cloves of garlic
• 1 tablespoon of olive oil
• 2 teaspoons of minced chilli / 1 to 2 fresh chillies / 1 to 2 teaspoons of chilli powder
• 2 tablespoons of tomato paste
• 460 gram / 14 oz can of whole peeled tomatoes
• 460 gram / 14 oz can of red kidney beans
• 1 to 2 teaspoons of dried or fresh oregano
• 1 teaspoon of cumin
• ½ to 1 cup of brown beef stock or water
• salt and pepper

This dish can be quite moist and stew like or so thick that it is practical to scoop up and eat with corn chips. Adjust the amount of stock to vary the consistency. Trim and prepare the meat if necessary. Peel the onion and garlic, finely chop the onion, and crush the garlic cloves. In a large pan or saucepan heat the olive oil and add the meat. Cook over a medium heat until well browned. Add the onion, garlic and chilli and stir through. Note that chillies, chilli powder and chilli seasonings differ greatly in strength. Vary the amount of chilli to suit your taste buds. Cover and sweat for 2 to 3 minutes. Stir through the tomato paste and whole peeled tomatoes with juice. Simmer for 20 minutes. Drain the can of kidney beans. Add the beans, oregano, cumin and beef stock - the amount of stock added will determine the consistency, and heat through. Add salt and pepper to taste. Serve with corn chips, or fresh bread.

(Serves 4 to 6)