Salwaa’s Chilli Con Carne
Serve with boiled plain rice or my kids love it with cooked spaghetti.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
1 Tbsp oil
1 large onion, chopped
1 red pepper, chopped
1 tsp crushed garlic
1 heaped tsp chilli powder, or to taste
1 tsp paprika
1 tsp jeera / cumin
500g minced beef
1 can chopped tomatoes
½ tsp oregano
2 tsp sugar
1 tsp salt, or to taste
1 tsp pepper, or to taste
2 Tbsp tomato purée
1 can red kidney beans
Heat the oil in a medium size pot. Add the onions and cook, stirring often, for about 5 minutes, or until the onions are soft and golden brown. Add in the garlic, red pepper, chilli, paprika and cumin. Give it a stir, then leave it to cook for another 5 minutes, stirring occasionally.
Add the minced meat to the pan and break it up with your spoon. Keep stirring for at least 5 minutes, until all the mince is cooked and there are no more pink bits.
Add the can of chopped tomatoes. Add the oregano, sugar, salt, pepper and the 2 tablespoons of tomato purée and stir the sauce well.
Simmer gently for about 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat is low. After simmering gently, the mince mixture should look thick, moist and juicy.
Drain and rinse the beans in a colander and stir them into the chilli pot. Gently cook for another 10 minutes, adding a little more water if it looks too dry.
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