Here is a dish you can have even if you are on a diet. This delicious recipe for Chilli Con Carne, which the whole family will love, is a meat sauce slow-cooked with herbs and spices with beans for extra protein and texture. 


Good to make this over the weekend, your family can help themselves to a hearty spicy dish with bread, rice or as this recipe with potato in a jacket. 


Minimal effort and maximum flavour, this chilli con carne will become a weekly favourite.

Nothing beats a slow cooked Chilli Con Carne in the winter months

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Chilli Con Carne
5 [small]from[/small] 1 [small]vote[/small] Recipe by Irene Muller
Course: LunchCuisine: GlobalDifficulty: Easy

Servings
7servingsPrep time
15minutesCooking time
1hour 
30minutesTotal time
1hour 
45minutes


An easy to make chilli con carne, that requires little preparation and is simply delicious.


Ingredients

6 large potatoes
3 tablespoons olive oil
1 large onion
3 cloves garlic
2 medium carrots
1 stick of celery
1 red pepper
12 teaspoons of olive oil
2 teaspoons fresh chilli ~ (optional) deseeded
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cinnamon
1 x 400 g tin kidney beans, drained
2 x 400 g tin chopped tomatoes (Italian tomatoes)
500 g free-range beef mince
Seasoning: salt and pepperTo serve you will need the following
Fresh coriander
Creme Fraiche
Grated mature hard cheese
Wedges of lime

Method
Peel and finely chop the onions, garlic, carrots, celery, chillies and peppers.

Nothing beats a slow cooked Chilli Con Carne in the winter months

Combine all your spices togetherHeat a large stewing pan or pot with a good amount of olive oil.Add all your chopped vegetables, chilli, cumin, cinnamon and a good amount of seasoning.Cook for about 6-10 minutes, stirring until softened and lightly coloured.Add the kidney beans and tomatoes, then break up the mince as you add.Fill one of the empty tomato tins with water and pour this into the pan.Pick the leaves from the coriander and place them in the fridge.Finely chop the washed stems and stir in.Bring to the boil and turn the heat down to a simmer with the lid on halfway for about an hour and a half, stirring every now and then.Potatoes: 1 hour before the Chilli Con Carne is ready, get the potatoes ready for the ovenPreheat the oven to 220 C – 400 FThe secret to the best-baked potato recipe is making baked potatoes that have a delicious salty, crispy outside skin. They are simply the best, also know as jacket potatoes.Wash the potato under cool running water and gently scrub the dirt off. Try not to remove the skin by scrubbing too hard, we want the skin to remain!Dry gently with a paper towel, trying not to remove the outer layer of skin. Pat with paper towels until the potato is dry. You want the potato to be dry so that when you rub the oil on it, it will absorb into the skin better.Pierce with a fork a few timesRub them all over with the olive oil, place on a baking sheet and sprinkle generously with sea salt and prick all over with a fork. You need the salt for a good crust.Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.Bake for 45-50 min or until the potatoes are soft on in insideFor serving:Slit the potatoes then top with Chilli Con Carne, yoghurt (optional), and a good helping of Creme FraicheServe with a wedge of lime. You can serve with more chopped chilli for those people who like it hot


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