Wingin’ It Chili Con Carne Y Frijoles
  • 700g beef mince
  • 1 large yellow onion, diced
  • 4-6 cloves garlic, minced
  • 1 large green capsicum (bell pepper), cored and diced
  • 400g tin peeled whole roma tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp sugar
  • 1 1/2 cups beef stock
  • 1x 400g can red kidney beans, drained
  • 1x 400g can cannellini beans, drained
  • 2 tbsp dried chilli flakes
  • 1 tsp chilli powder
  • 1 tsp ground cayenne pepper
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • To serve:
  • Sour cream, fresh diced onion, cheese, pita chips, cheese
  1. Heat about 2 tbsp of olive oil in a large pot over medium heat, then fry the onion and capsicum till the capsicum is soft enough to be somewhat easily pierced with a fork, then empty into a dish and set aside.
  2. Add another 2 tbsp of olive oil to the pot and brown the mince and garlic, breaking up any large clumps of mince, and then add all the spices (chilli flakes, chilli powder, cayenne, paprika, oregano, cumin), and stir through till you can smell them quite strongly.
  3. Add the capsicum and onion back to the pot, then add the tinned roma tomatoes, beef stock, tomato paste and sugar and stir through till everything is well combined. Taste, then add salt and pepper to taste, then add the drained beans and leave to gently simmer with the lid off for about 1 1/2 - 2hrs, or till the liquid has mostly reduced and the chili is nice and thick.
  4. Leave till completely cool, then put into an airtight container and leave overnight in the fridge for the flavours to develop even more. Gently heat the next day, and enjoy whatever way you like :)