Chili Con Carne

The ubiquitous TexMex dish.

4-6 servings


  • 4 oz red kidney beans
  • 2 2/3 tbsp oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 lb beef, minced
  • 1/2 lb tomatoes, chopped
  • 1 green capsicum, seeded and sliced
  • 1 1/4 cups water or tomato juices
  • 1 tsp ancho chilli powder
  • 1 tsp chipotle chilli powder
  • 1 tsp cumin, ground
  • 1 tsp Mexican oregano
  • 1 tsp avocado leaves
  • salt to taste
  • 2 tbsp fresh cilantro, chopped


Soak beans overnight, then cook in plenty of water for 1 hour or until tender. But not less than 30 minutes boiling.

Heat oil in a heavy saucepan, fry onion and garlic until soft.

Add mince and brown evenly.

Add tomatoes, capsicum. water, chilli powders, cumin, Mexican oregano, avocado leaves and salt to taste.

Stir well and simmer uncovered for 1 hour, stirring occasionally. Twenty minutes before serving add the beans.

Garnish with fresh cilantro and serve with plain rice and a salad.