Recipes: Chilli Con Carne (Dry)

What you’d get if you follow this recipe 

• Chilli Con Carne (of course), but not quite the traditional Chilli.
• A slightly drier, thicker Chilli paste that’s rich in beefy flavours and grounded textures.
• Because it isn’t a wet stew it retains its shape better and isn’t as messy.
• A mild type of Chilli – but you’re free to turn up the heat if you want to.

If you’re ready let’s get started!

Ingredients

• Olive oil 
• 500g minced beef 
• 3 peppers 
• 2 large onions, diced
• 4-5 tablespoons of chilli powder 
• 6 cloves of garlic, crushed
• 2 cans of whole peeled tomatoes 
• 1 can of kidney beans 
• 4-5 tablespoons of ground cumin 
• 1 tablespoon of paprika 
• 1 tablespoon of salt 

Serves: 4-6 adults, Preparation Time: 45mins to 1hr

The Process

1. In a frying pan, fry the minced beef with olive oil till it browns. This brings out the flavour of the beef and will ultimately give the dish its richer, beefier flavours.
2. Continue frying adding in onion, chilli, and garlic and cook until the onion is translucent. 
3. Add peeled tomatoes, stirring, and breaking them up in the mixture.
4. Continue mixing and fold in the kidney beans, cumin, paprika, and chilli powder.
5. Have a taste and add salt (I wouldn’t recommend anything over 1 tablespoon).
6. Let the mixture slow cook for about 30mins and you’re ready to serve! 

There you have it, Dry Chilli Con Carne – an excellent complement to rice, tacos/nachos, and bread (country loaf, we had that).

We hope you enjoyed our Chilli Con Carne and if you tried our recipe, let us know how that turned out!