Tex-Mex chilli con carne with beans

Ingredients

• 800 gBeef, ground, 80% lean meat / 20% fat, raw
• 500 gBeans, kidney, all types, mature seeds, cooked, boiled, without salt
• 800 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
• 250 gOnions, raw
• 200 gPeppers, sweet, green, raw
• 20 gGarlic, raw
• 25 gOil, olive, salad or cooking
• 6 gSpices, cumin seed
• 3 gSpices, pepper, red or cayenne
• 6 gSalt, table
• 300 gBeverages, water, tap, drinking

Method

1. Dice onion and pepper into 1 cm pieces and finely chop garlic.
2. Heat oil to 175 °C in a wide pot. Fry onion and pepper for 4 minutes, then add garlic, cumin and cayenne for 2 minutes.
3. Add beef in two batches and break up each batch for 4 minutes until no pink meat remains.
4. Stir in tomatoes, beans, water and salt. Bring to a gentle simmer and cook uncovered at 90 °C for 35 minutes until sauce coats the beans.
5. Take off the heat and rest chilli for 5 minutes, then divide into four bowls.