Chilli con carne

Apopular go-to meal, Chilli Con Carne is believed to have originated in San Antonio, Texas, at the beginning of the 19th century.

Ingredients include meat (usually beef), chilli peppers, tomatoes, corn, and often pinto or kidney beans. Seasonings may include garlic, onions, and cumin.

The types of meat and other ingredients used vary based on geographic and personal tastes, while the spiciness is adjusted using various peppers such as hatch, jalapeño, serrano, and habanero.

INGREDIENTS
250g beef mince
4 Tsp oil
1 small onion, peeled and diced
3 garlic cloves, crushed
2 Tbsp sweet chilli sauce, or a pinch
of chilli
1 can pinto, lime, or chilli beans
2 Tbsp tomato paste
1/2 cup water, or red wine/beef stock
2 cups seasonal vegetables, finely chopped

METHOD

1. Heat oil in a saucepan. Add onion and garlic. Cook for 2–3 minutes or until onion is golden.
2. Add mince and continue cooking until mince is browned and no longer in clumps.
3. Add chilli sauce or chilli powder, baked beans, tomato paste and water (or wine or beef stock). Cook over a gentle heat for 10 minutes.
4. Add vegetables and extra water if necessary, and cook for a further 10 to 20 minutes. Check seasoning, and adjust to taste.
5. Garnish with your choice of toppings (tomato salsa, sour cream, grated cheese, chopped herbs), and serve with tortilla chips, fresh crackers, or crusty French bread.

TOP TIP
Use ground beef with a higher fat content. Fat equals flavour, so 80% to 85% lean ground beef are good choices for chilli.

RECIPE: New Zealand Nutrition Foundation.