A South African styled Chili Con Carne recipe that is sure to be super delicious. You can serve it on potatoes or even bread. This is an easy to make, easy to adapt by adding more or less ingredients and it is loved by guests, a dish that is a real winner every time.
Now that we are set right in the middle of winter with snow fall warnings issued for several regions, what is better to make on a cold rainy night than this chili con carne to keep the entire family warm and satisifed.
Filled with hearty vegetables and kidney beans you can be certain that you will be serving a healthy meal that is sure to fill bellies but also provide a good amount of nutrients and protein to protect and boost immune systems.
Looking for a Vegetarian option for this Chili Con Carne?
No problem! To make this recipe more vegetarian friendly simply remove the beef and add another can of beans, this can be any type of bean such as black beans or even butter beans. For the best result we suggest a mix of beans.
ENJOY! / EET LEKKER!
Chili Con Carne Ingerdients
- 6 large Potatoes
- 12 tbsp Olive Oil
- 1 stick Celery
- 1 red Pepper
- 1-2 tbsp Fresh Chili deseeded and chopped
- 2 tsp Coriander
- 1 tsp Cinnamon
- 400 gram Kidney Beans (from a can/tin) drained
- 800 gram Chopped Tomatoes (from a can/tin) Italian Tomatoes
- 500 g Beef Mince free range
- 1 (or more) pinch Salt & Pepper seasoning to taste
Ingerdients for serving
- 1 bunch Fresh coriander
- 1 tub Crème fresh
- 1 bowl Grated mature hard cheese
- 1-8 wedges Lime
- Preheat the oven to 220 C – 428 F
- Wash potatoes and prick all over with a fork.
- Rub them all over with olive oil, place on a baking sheet and sprinkle with sea salt.
- Place in oven and bake for 45-50 min.
- Peel and finely chop the onion, garlic, carrots, celery and peppers.
- Heat a large stewing pan or pot with a good amount of olive oil.
- Add all your chopped vegetables, chili, cumin, cinnamon and good amount of seasoning.
- Cook for about 6-10 minutes, stirring until softened and lightly coloured.
- Add the kidney beans and tomatoes, then break up the mince as you add.
- Fill one of the empty tomato tins with water and pour this into the pan.
- Pick the leaves from the coriander and place them in the fridge.
- Finely chop the washed coriander stems and stir in.
- Bring to the boil and turn the heat down to a simmer with the lid on halfway for about an hour and a half, stirring every now and then.
- Slit the potatoes then top with chilli con carne, yoghurt, a good helping of crème fresh.
- Squeeze over some lime.
- Add more chopped chilli for those who like it hot.