When you say you’re going home for the weekend, the first thing that comes into a lot of people’s minds is the good food that will be awaiting you. Everybody has their favourite meal that their parents make – mine is Chilli Con Carne.
A lot of people’s knowledge about food as well as cooking skills stems from their parents. My dad was a ‘creator’ in the kitchen. He loved to take whatever was in the fridge and whip it up into something fantastic. I can’t say that I have that confidence yet, but it’s coming as I cook more and more – one day I’ll be there! Mom has always been a baker; but amazing at making the classic dishes. This is one of those dishes that she makes time and time again and it’s always well received!
Mom’s Chilli Con Carne
Serves 2 | Takes 40 minutes
- 1 onion, diced
- 1 red pepper, diced
- 1 tablespoon olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp flaked chilies
- 200g minced beef
- 1 vegetable stock cube, dissolved in 100ml boiling water
- 1 can chopped plum tomatoes
- 1 can kidney beans, drained
- Rice and yoghurt to serve
- Fry the onion and pepper with the oil in a sauce pan and the spices until translucent.
- Turn the heat up and add the beef. Break the meat up and continue frying until the beef is all browned.
- Next add in the chopped tomatoes. Leave the mixture to bubble for about 20 minutes; so that sauce reduces. You may need to add more liquid depending on how fast the liquid evaporates.
- Mix in the kidney beans to the saucepan. At this point you may want to add more spices depending on how hot you like your chilli to be. Simmer for a final 10 minutes.
- Serve on a bed of rice, with a dollop of yoghurt on top.