“I’ve just returned from doing ten days of cooking demos in Townsville. I had to do four recipes a day that the audience could try then replicate with basic ingredients. I made this chili con carne several times and got a great reaction from everyone who tried it. It’s pretty much a staple in our house which is used in tacos and nachos and in a ridiculous mix of cultures even when making lasagne or cannelloni. This recipe makes a huge amount that I cook up in my slow-cooker then freeze for later. For a more modest amount just halve the recipe. The amount of chili is to my taste but feel free to add or subtract the spices to your own palette. Enjoy!”
(Photo by Gary Corbett)
- 2 brown onions
- 6 cloves garlic
- 500g bacon
- 1.5kg lean beef mince
- 500g pork mince
- 140g tomato paste
- 4 heaped tbsn sambal oelek (or chopped chillies)
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 2 x 40g tins tomatoes
- 2 x 400g tins red kidney beans
- 500g mushrooms
- Salt and Pepper
- Dice onions and fry off in a hot pan with some oil for 5 minutes.
- Add the finely chopped garlic and chopped bacon and cook for 5 minutes.
- Add the beef and pork mince and cook for 15 minutes, making sure to break up with the back of a spoon.
- When all the meat is cooked through add the tomato paste, sambal oelek, chili powder and cumin and stir to combine.
- Add the remaining ingredients and let simmer on a low heat for at least an hour.
(I usually let the mixture cook in a slow-cooker for up to three hours.)
- A few times during the cooking process use a large spoon to remove any fat that has risen to the top.
- Serve with corn chips, guacamole, re-fried beans, sour cream and jalapenos.