- 1 large onion diced
- 3 cloves garlic chopped
- 700g Minced Beef
- 1 pkt ELFREDS Chilli Con Carne Mix
- 100 g of Dried Pinto or Kidney beans or a can of cooked beans
- 1 can of diced tomatoes
- 2 Tbsp Tomato Paste
- 2 Bay Leaves
- juice of half a lemon
- 4 Tbs oil
Chilli con carne is a dish that has evolved from TEX Mex cooking. It is a derivative of a Mexican dish, which is more commonly known as Carne-con-Chilli which literal means meat with Chilli. The Mexicans would serve the beans separate and mop it up with corn tortillas. But here is a recipe for the classic Tex- Mex dish.
Soak the pinto or kidney beans overnight. Place in a pot with 3 times more water than there are soaked beans. Add the bay leaves, lemon juice and a dash of salt.
Boil rapidly for the first 30min and simmer for about 1 hour or until the beans are cooked. Add more water if needed. When cooked strain and keep liquid. (Alternately use a can of cooked pinto /kidney beans) Fry the onions and garlic in the oil until golden and add the mince and cook for 8-10 min or until the mince is sealed.
Add a packet of Elfreds Chilli con Carne spice mix to the meat and cook for 5 minutes. Stirring as you cook. Add the tomato paste and cook for a couple of minutes before you add the tomatoes and the strained beans.
Add some of the bean water to just cover the Chilli con Carne. Cook for a further 30 min.
Enjoy on white rice or in Burritos, Taco’s, Nacho’s and many more Tex- Mex dishes.