Servings : Serves 2-3
A bowl of spicy Spanish/Mexican stew made of minced meat cooked with capsicum/pepper and beans. Very filling and nutritious, plus it tastes fabulous in its simplicity. Can be served with toasted bread or over simple boiled rice.
- 250 gm beef mince, lean/no-fat
- 3 tbsp. oil
- 2 small capsicum/pepper, cubed (red and green)
- 2 medium onions, chopped finely
- 1 tsp. garlic paste
- 1/2 tsp. ginger paste
- 2 tbsp. tomato paste/puree
- 4 ripe juicy tomatoes, chopped
- 1 cup HOT water
- 1 tsp. paprika powder
- 1 tsp. black pepper powder
- 1 tsp. cumin powder
- 1 tsp. red chilli powder
- 1/2 tsp. oregano (optional)
- 1 chopped green chilli
- 1 tsp. sugar
- 1 cup kidney beans, soaked overnight
First boil the pre-soaked kidney beans with water and salt. Once tender, drain and set aside.
Heat the oil. Add the onions and fry until soft (but not golden). Add the garlic and ginger. Turn the heat up and add the mince. Sprinkle paprika, cumin and black pepper powder. Fry the mince on high heat until brown and dry, making sure to break up any lumps with your spoon. Then add the capsicum cubes and green chilies. Cook them for a minute. Next add the chopped tomatoes, tomato paste and chili powder. Fry for a couple of minutes. Then add the hot water, salt, sugar and oregano. Turn the heat down to low, give it a stir and let the sauce simmer gently for about 20 minutes, giving it an occasional stir. If needed, add a bit of extra hot water to achieve the desired consistency.
Once the sauce is done and thickened slightly, add the boiled kidney beans. Stir and adjust salt/spices. Simmer again for a few minutes then turn off the heat. If you want you can squeeze in a bit of fresh lemon juice or a splash of soya sauce. This is optional.
Let the chili con carne sit for about 10 minutes before serving in order to develop the flavors.
Serve with boiled rice or an accompaniment of your preference.