This version of Chilli Con Carne uses beef chuck that has been cut into small cubes, rather than minced beef. Whether you use chunky pieces or minced beef, the end result will equally be delicious! The original recipe used 1 teaspoon chili powder but my tolerance for spicy food is quite low! I love the flavour combinations of cumin, coriander and oregano. I often double this recipe because it is perfect to freeze portion sizes to have as ready-made meals during the busy working week. Tonight, I used a portion of Chilli Con Carne to use as a filling to create stuffed capsicums. I sprinkled some grated cheese on top and bake in the oven for a good 30 to 40 minutes. Delicious!
1 kg beef chuck, cubed into 2cm pieces
2 large onions, chopped
3 cloves of garlic, finely chopped
3 teaspoons ground cumin
1 teaspoons ground coriander
1/2 teaspoon chili powder
2 to 4 tablespoons dried oregano
2 x 425g cans crushed tomatoes
1 cup beef stock
2 teaspoons brown sugar
310g can kidney beans, drained and rinsed
In a pan, cook beef in two or three batches using olive oil, until the meat is browned. Place the meat on a plate, set aside.
Preheat the oven to 180ºC.
In a ovenproof pot, saute onion in some olive oil, until they have softened. Add garlic, cumin, coriander and chili powder. Stir the mixture while cooking, for about one to two minutes.
Add crushed tomatoes, stock, sugar, oregano and beef. Allow the mixture to reach boiling point. Cover.
Place the pot in the oven and cook for about two hours. Stir through and taste for any additional seasoning required. Add more oregano if you feel it needs more. Add the kidney beans and mix well. Place the pot back in the oven for another 10 to 15 minutes.
Serve Chili Con Carne with bread for a simple meal. Or serve it with either rice or mashed potatoes.