Friday Night Chili Con Carne Recipes

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

Steps:

• Cover beans with water in a large saucepan. Bring to the boil over high heat and cook for 10 minutes. Set aside for 1 hour to soak. Drain.
• Preheat oven to 160°C . Heat half the oil in a large pan and cook the beef in it over high heat until it's brown all over (2-3 minutes). Set the beef aside in a large casserole dish.
• Heat the remaining oil in the same pan. Add the onion and peppers and cook for 5 minutes or until onion is soft. Add spices and cook until aromatic (about 1 minute).
• Add tomato, jalapenos, and water and bring to the boil. Pour tomato mixture into the bowl containing the beef. Add the drained red kidney beans.
• Bake the mixture, covered, for about 2 hour or until beef and beans are tender. Remove dish from the oven and give it a few minutes to cool. Fish out all of the beef pieces and shred them up using two forks. Return the beef to the mixture and stir to combine.
• Serve with a dollop of sour cream and fresh coriander leaves, with crusty bread on the side.