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Chilli Con Carne

by Pauline De Mesa
Beef | February 22, 2019

Recipe by Chef Hylton Leroux
Photographed by Zac Moran of Studio 100
Art direction by Joji Coloma

Ingredients :

5 servings
0.25 cup Olive oil
2 clove Garlic, minced
1 kg Lean ground beef
1 Large onion, chopped
1 tbsp Tomato paste
0.5 tbsp Dry chilli
0.5 tsp Thyme leaves
1 tsp Ground cumin seeds
2 Spanish paprika
1 tsp Dried oregano
1 tsp Cayenne pepper
400 g Chopped tomatoes
1.25 cup Beef stock
400 g Red kidney beans, drained
Salt and pepper to taste

Procedure :

  • 1
    In a frying pan, fry the ground beef until brown. Set aside.
  • 2
    In a pot, fry the onions in olive oil with the garlic until soft. Add the tomato paste and spices and fry for two more minutes. Add the browned ground beef and stir gently.
  • 3
    In a pot, fry the onions in olive oil with the garlic until soft. Add the tomato paste and spices and fry for two more minutes. Add the browned ground beef and stir gently.
  • 4
    Just before serving, add the drained kidney beans and simmer for 5 minutes more. Serve with rice or with nacho chips on the side.