PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
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Chilli Con Carne
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An old favourite from my menu at L'Office Cafe in France from the late 90's. The lime makes all the difference to this classic dish! 1 large onion, finely diced 1/2 red capsicum, finely diced 1/2 green capsicum, finely diced 1/2 tbsp minced garlic 2 tbsp tomato paste 1 kg premium beef mince 3 x 400g tins of crushed tomatoes 2 tbsp sugar 1 tbsp ground cummin 1 tbsp ground paprika 1 tsp cayenne pepper 4 tbsp coriander, chopped 1 tbsp jalapeno chillies, finely chopped 1 x 400g can kidney beans, rinsed 1 lime, juice and zest sea salt & ground black pepper to taste
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Add the tomato paste and fry for a minute whilst stirring Add the mince and brown off, stirring occassionally to break up. Once browned, use a potato masher to break up all lumps of meat Add the tinned tomatoes, sugar, spices, coriander and jalapenos. Bring to the boil and simmer slowly for 25 minutes, stirring occassionally Stir in the kidney beans, lime and seasonings to taste. Serve over rice with sour cream and extra jalapeno chillies & fresh coriander sprigs
Serves 6
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All text, images and recipes are ©Voodoo Moon 2002 - 2007
This recipe © Shane Pinnegar 1997