Title: Chile Chilli Con Carne
Yield: 4

Ingredients

1 dsp oil
1 onion; finely chopped
680 g lean minced steak
2 rashers bacon; diced
2 ts chilli powder
1 ts chilli flakes
1 ts oregano
1 ts cumin powder
1 pn salt
400 g chopped tomatoes
2 dsp tomato pure or paste
400 g kidney beans
280 ml stock
1 ts sugar

TO SERVE

140 ml yoghurt or soured cream

Instructions

Heat the oil in a pan and fry the onions for several minutes. In batches add the minced steak and cook well over a high heat between each addition. This will seal the flavour well into the meat and improve the colour of the finished dish. Add the diced bacon rashers.

Next, add the spices, chilli powder, chilli flakes, dried oregano and finally the cumin powder. Stir and cook the spices for 5 minutes to release their flavour and heat. Add a pinch of salt, can of chopped tomatoes, tomato pure and cook for several minutes. Add the beans, either red kidney or pinto or a combination of both. I am using the canned beans which do not require steeping and are more convenient. Add the stock and a pinch of salt which helps to regulate the heat of the chilli powder during cooking.

Simmer for 1 1/2-2 hours, then serve with rice or potatoes. A little soured cream or yoghurt is delicious served on top of the chilli.