Chilli Con Carne

Meal in a Bowl, p. 14

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, crushed

2 tablespoons ground cumin

1 ½ teaspoons chilli powder

600 g [1.3 pounds] beef mince [ground beef]

400 g [14.1 oz] can crushed tomatoes

2 tablespoons tomato paste

2 teaspoons dried oregano

1 teaspoon dried thyme

2 cups (500 ml) beef stock

1 teaspoon sugar

300 g [10.5 oz] can red kidney beans, rinsed and drained

1 cup (125 g) grated cheddar

½ cup (125 g) sour cream

2 tablespoons finely chopped fresh coriander leaves

Corn chips, to serve

Don't forget to rinse your beans!

Heat the oil in a large saucepan over medium heat, add the onion and cook for 5 minutes, or until starting to brown. Add the garlic, cumin, chilli powder and mince [ground beef], and cook, stirring for 5 minutes, or until the mince has changed colour. Break up any lumps with the back of a wooden spoon. Add the tomato, tomato paste, herbs, beef stock and sugar, and stir to combine. 

It's gonna do this for quite a while. 

Reduce the heat to low and cook, stirring occasionally, for 1 hour, or until the sauce is rich and thick. Stir in the beans and cook for 2 minutes to heat through.

Beans, beans.

Divide the chilli con carne among six serving bowls, sprinkle the cheese over the top and dollop with a tablespoon of sour cream. Garnish with the coriander. Serve with corn chips or rice. 

Fritos it is!

My Rating: 3/5 "This was an odd spice mix for chili, I thought. I'm used to oregano and thyme in dishes that are supposed to be more subtle, and used to more firey spices in my chili. But once you top it with cheddar and sour cream, it's still pretty good eats, and corn chips are a great complement."