American and Texan chilli con carne
A Tex-Mex classic, this spicy meat and beans stew fires up passions like no other
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 6 |
1kg ground beef
2 medium-sized onions (300gm)
2 tbsp margarine
2 tbsp tomato paste
1 tsp caraway seeds
2 tbsp dijon mustard
1 tbsp basil
2 cans crushed tomatoes
50ml chopped dill
1 tsp black pepper
3 cloves garlic, crushed
1 ½ -2 tbsp chilli powder
1 tbsp salt
1 tbsp oregano
2 cans (400 gm each) kidney beans
To serve
200 ml sour cream
3 tbsp chopped parsley
1. Chop and fry the onions in a little margarine in a frying pan. Transfer the onions to a large pan.
2. Brown the meat in batches. Add to the pot. Add the rest of the ingredients.
3. The beans should be rinsed in cold water first. Simmer slowly for 20 minutes.
4. Serve straight from the pot with the sour cream and sprinkle with parsley. Boiled rice or crusty bread and a green salad are good accompaniments.
Image courtesy: Shutterstock
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