Elfreds Chilli Con Carne
Elfreds Chilli Con Carne can also be used to make your Minced Meat for your Nachos.
- 1 sachet Elfreds Chilli con Carne
- 1 Large Onion diced
- 4 Cloves Garlic crushed
- 300 g Minced Beef
- 300 g Minced Lamb
- 400 g Can Chopped Tomatoes crushed
- 100 g Tomato Paste
- 200 g Dried Pinto Beans or 1 x 400g Can Cooked Beans
- 4 tbsp Cooking Oil
- Salt to taste
Soak the Pinto or Kidney Beans overnight. Place in a pot with 3 times more water than the beans. Add the Bay Leaves, Lemon Juice and a dash of Salt.
Boil rapidly for the first 30min and simmer for about 1 hour or until the beans are cooked. Add more water if needed. When cooked strain and keep liquid. (Alternately use a can of cooked Pinto / Kidney Beans).
Fry the onions and garlic in the oil until golden and add the mince and cook for 5 to 7 minutes or until the mince is sealed. Add a packet of Elfreds Chilli con Carne spice mix to the meat and cook for 5min.
Stirring as you cook. Add the paste and cook for a couple of minutes before you add the tomatoes and the strained beans. Add some of the bean water to just cover the Chilli con Carne. Cook for a further 30 min.
Season to taste
Chilli con Carne is a dish that has evolved from TEX Mex cooking; it is a derivative of a Mexican dish, which is more commonly known as Carne-con-Chilli which literally means meat with chilli. The Mexicans would serve the beans separate and mop it up with corn tortillas. But here is a recipe for the classic Tex-Mex dish.
Enjoy on white rice or in Burritos, Tacos, Nachos and many more Tex-Mex dishes.