Originally posted by malfunction
Chilli con Carne
For 2 people:
4 cloves of garlic (crushed)
1 onion (finely chopped)
1 small tin of kidney beans (wash and drain)
1 red pepper (bell pepper that is - dice it fairly small)
500g (~ 1lb) of either lamb mince or decent beef mince (lamb tastes much better to me)
2 tins of plum tomatoes (normal size tins that is) - blitzed up to a smooth liquid (or just use tomato juice)
1-2 tsp each of basil and oregano
1-1.5 tsp each of (ground) cumin and (ground) coriander
Salt and pepper to taste
1-2 caps of 'Encona' Smooth Hot Pepper Sauce (the stuff with Papaya in it is best IMO) or similar.
1) Gently fry off the garlic and onion in either oil or a little oil and butter mixed for an extra bit of richness to the sauce (helps if using beef but can make it a bit too fatty with lamb mince).
2) When the onion and garlic have softened add the mince and brown it.
3) When the mince is brown add the kidney beans, diced pepper, herbs and spices (including the chilli sauce) and fry for a couple of mins.
4) Add the tomato.
5) Simmer for as long as it takes to reduce to a nice thick sauce (about 45 mins usually)...
Serve with rice or whatever you fancy (I never bother with sour cream or anything else).
If you double up for 4 people use 3 tins of toms not 4 as 4 somehow makes too much sauce to cook down whenever I do it!?!