Chilli con carne

By Steve Williams


2 tbsp oil
150 to 200 grams diced bacon or chorizo sausage
1 large onion, finely sliced
4 garlic cloves, sliced
1 fresh red capsicum
1.5 tsps whole cumin seed
1 or 2 large dried red chillies
500 grams 4/5 star minced beef, diced beef or plant-based mince
1 tbsp smoky chipotle sauce (optional)
1 tbsp each ground coriander, cumin and sweet paprika
1 tsp crushed chilli (either add with onion etc or sprinkle over at the end)
1.5 tsps dried herbs or equivalent in fresh herbs
1 tbsp tomato concentrate
400 grams fresh or tinned cherry tomatoes
200-400 grams of passata.
400 grams tinned red kidney or black beans
Salt to taste
Spring onions/coriander for garnish


Heat oil and add bacon or chorizo and fry until lightly brown.
Add onion, sliced capsicum and garlic. Continue to fry until onion is slightly brown. Add whole cumin seed and dried chillies and fry for another minute.
Add meat/plant-based mince and brown it off. If needed, add water to avoid any sticking.
When browned, add the dried herbs, spices and the chipotle sauce. Crushed chilli can be added now or sprinkled on when serving. Combine well.
Add tomato concentrate, cherry tomatoes, passata and beans.
Add any required water and simmer for 20-30 minutes or decant to a slow cooker for 2 to 3 hours.
Serve with rice, corn chips or pasta and garnish with diced spring onion/ coriander.