“Extremely spicy chili con carne. Freeze portions in plastic containers or freezer bags.”
READY IN:
2hrs 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat about 1 tblsp of the oil in a large heavy based frying pan and fry the minced beef in batches, adding a little more oil for each batch. When the beef changes colour add to a very large cooking pot.
  2. Add the remainder of the oil and fry the onions and garlic (again in batches) until the onions are golden brown. Remove and add to the pot. Add the beef stock to the pot and bring to the boil.
  3. Add the tomatoes, tomato puree and chilies and bring back to the boil stirring constantly. Then add the cumin, cayenne (or chili powder), oregano and salt and mix well.
  4. Reduce the heat to minimum, cover the pot and simmer for 90 minutes, stirring occasionally.
  5. Serve with pitta bread, naan bread, french bread or rice.

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