Chilli Con Carne for Men

This chilli con carne is not for the faint hearted. This is real man's chilli with no holding back on spice or flavour! It's been perfected over a number of years, starting with my dad doing what most people do and simply throwing in a packet mix to some mince and chopped tomatoes. Fast forward ten years later with multiple flavour experiments and we've got the best chilli recipe I've ever tasted. Handle with care though. I cooked this for my (only) male housemate for a moving-in dinner last year and he was fighting back a few beads of sweat. Sour cream not allowed.

Chilli Con Carne for Men

Ingredients: (serves 6-8)

• 500g lean mince
• 2 red onions
• 1 red pepper 
• 5 fresh chillis (the small ones) 
• 2 tins of chopped tomatoes
• 2 tins of kidney beans
• Glass of red wine
• 1/2 tube tomato puree 
• 1 1/2 tbsp original reggae reggae sauce
• Schwarz chilli con carne spice mix 
• 1/2 tsp sweetner
• 1 tsp coriander
• 1 tsp cumin
• 1 1/2 tsp ginger
• 1 1/2 tsp garlic 
• 1 tsp tamarind
• 1 tsp allspice 
• Salt and pepper 

Method:

• Chop up the onion and red pepper into fine chunks. De-seed and chop the chillies- do not touch your face during this process! Wash your hands after handling the chillies. Fry the onion on a fairly high heat for 2 minutes then add the mince and brown. 
• Once mince is brown all over reduce the heat then add in the chopped tomatoes. Open the tins of kidney beans and place in a colander. Rinse and drain the kidney beans then add into the pan along with the chopped pepper and chillies. 
• Add in the wine, tomato puree and reggae reggae sauce.
• Throw in the sweetner and spice mix followed by all the other spices, stirring in between. You may want to taste for flavour and add more in depending on how you like it. Note: if the chilli gets too spicy, add in some sweetner. This will reduce the spiciness.
• Simmer for 30-40 minutes, stirring every 5 minutes. 
• Serve with basmati rice, a sprinkling of cheese and a giant bowl of tortilla chips!

Notes:

• Try spooning the chilli into a taco for a different take on mexican food. 
• This is perfect freezer food- I make it every year at the start of uni and get it out when I get home after 6pm lectures and need food RIGHT NOW. Defrost during the day then re-heat in the microwave for 5 minutes.