A classic easy dish, chilli con carne has been used by families, couples and singles for years and years as a hearty, simple meal. Add in as much chilli as you dare to make it hotter. Your comments or suggestions on this recipe are appreciated, simply use the form at the bottom of this page.

Ingredients

1 Tbsp Olive Oil
500g Lean Ground Beef (10% fat)
1 Medium Onion, Chopped roughly
3 Small or 2 Large Cloves Garlic, minced
1 Large Scotch Bonnet or Habanero Chilli, finely chopped (approx 7cm length)
2 Tsp Cumin
2 Tsp Coriander
2 Tsp Oregano
1 Tsp Chipotle Powder or Hot Smoked Paprika
1 Tin Chopped Tomatoes
2 Tbsp Tomato Puree
½ Beef Cube
Generous pinch of Sea Salt
1 Tsp Sugar
Approx 200g Soaked Black Beans, drained

Method

1) Add the oil to casserole on med. heat and gently fry onion
2) Once softened but not coloured stir in the garlic, herbs ,spices, Chilli and puree. Gently fry for
a further 5 mins
3) Add the beef into the casserole, turn the heat up a little and stir continously breaking up the
beef until it is lightly browned all over
4) Add the tomatoes along with ¼ tin of water, the ½ stock Cube, sugar and salt
5) Stir to combine then once it starts to simmer, cover casserole with tin foil and place lid on
6) Transfer casserole to smallest ring and turn down to the lowest heat
7) Allow to cook for 2 hours then remove lid and foil and add black beans
8.) Replace lid and leave for a 45 mins then remove lid for last 15 mins (turn heat up slightly to
maintain simmer)

Serves: 4