Chilli con Carne

This isn't the authentic Mexican or even the Tex-Mex dish. This is my version of the highly westernised crowd-pleaser that you've probably already experienced in Aussie households. This is one of the first dishes I learned to cook when I was a teen. Being able to throw this together without once looking at a cookbook used to impress the hell out of my friends (these days I can't seem to make the simplest thing without going back to my notes).

Now, with this recipe, I wanted to restore some of the original Tex-Mex flavours back into the dish that I feel get neglected or forgotten by hand-me-down recipes like this. There is a real flavour profile here that I feel hits the nail on the head. I also have a fantastic recipe for an authentic Mexican Chilli con Carne banquet but I'll post that another time.

Do try to find a small tin (100g) of Chipotle Peppers in Adobo Sauce. The popular brand that is imported and sold in Australia is "La Morena" and can be found in some supermarkets and wholesale food suppliers like Bibina. It's cheap as chips and adds an authentic flavour.

Ingredients

• 2 Tbsp Olive Oil
• 1 Onion, large, diced
• 6 Garlic Cloves, crushed, finely diced
• 1 Red Capsicum, diced
• 500g Beef, lean, minced
• 5 tsp Cumin Seeds, ground
• 4 tsp Paprika, sweet or smokey
• 2 tsp Onion Powder
• 2 tsp Oregano, dried
• 1/2 tsp Cayenne Pepper
• 50g Chipotle Peppers in Adobo Sauce (optional)
• 2 Tbsp Tomato Paste
• 2 x 400g cans Tomatoes, crushed
• 400g can Red Kidney Beans, drained
• 1.5 cups Beef Stock
• 2 tsp Sugar, any
• Salt and Pepper, to taste
• Options: Pasta shells, Rice, Corn Chips, Guacamole, Flatbreads or Tortillas, Sour Cream, Grated Cheddar, etc.

Method

1. Season your minced beef with salt and pepper, mix well with your hands and set aside while you prepare the rest of the ingredients.
2. Heat oil in a large, deep, lidded frying pan over medium heat. Add onion, cook for 1 minute, then add garlic and cook for another 30 seconds. Add capsicum and cook for 2 minutes until onion is translucent.
3. Turn heat up to high and add minced beef. Fry, stirring, breaking it up with a spoon until mostly cooked.
4. Before the beef is fully browned, add the cumin, paprika, onion powder, oregano, cayenne and chipotle peppers (optional). Stir well until all of the herbs and spices are well incorporated. Cook until beef is well browned all over.
5. Add the tomato paste, canned tomatoes and the beef stock, stirring. Bring to a simmer, then turn heat to lowest and let slowly bubble. Cover for 1 hour, to let the flavours slowly develop.
6. Check consistency of the chilli and add water if desired. If it is too watery, remove the lid for 30 minutes and allow it to thicken.
7. Prior to serving, add the strained kidney beans and stir through. Taste and adjust flavour with sugar, salt and pepper.
8. Serve over pasta shells, rice, with a side of corn chips, diced avocado, guacamole, or warm tortillas but don't forget that sour cream--it's the best.