Servings : Serves 4
A 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.
- 250 gm beef mince, lean/no-fat
- 4 tbsp oil
- 2 small capsicum/pepper, cubed (red and green)
- 3 medium onions, chopped finely
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- 2 tbsp tomato paste
- 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 chillies. Cook them for a minute. Next add the chopped tomatoes, tomato paste and chilli 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 chilli con carne sit for about 10 minutes before serving in order to develop the flavours.
Serve with boiled rice or an accompaniment of your preference.