This recipe is featured on our menu plan quite often. We have been using it for around 10 years so unfortunately I can't credit the author or link it.
Chilli Con Carne
Cooking time depends on how long you have and how intense you want the flavour. I usually cook it for as long as the mince needs to be cooked through.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
1 stick celery, chopped
500g lean minced beef
1 teaspoon Mexican chilli powder
(the original recipe used chilli powder and cayenne pepper but we found it too hot)
1 teaspoon oregano
4 large tomatoes seeded and chopped
(we use 1 400g tin of diced tomatoes)
4 tablespoon tomato paste
1 teaspoon brown sugar
1 tablespoon vinegar
¼ cup red wine
1 can kidney beans, rinsed and drained
salt and pepper to taste
Heat the olive oil in a large saucepan and add the chopped onion, crushed garlic and chopped celery. Stir over medium heat for 5 minutes. Add the minced beef and cook for 5 minutes until browned. Add the chilli powder, cayenne pepper and oregano. Cook and stir well for 2 minutes. Add the chopped tomatoes, tomato paste and red wine. Stir to combine, and simmer for 30 minutes (if time allows)
Add the sugar, vinegar and kidney beans. Mix well and season with salt and pepper. Heat through.
We serve with rice, grated cheese and garlic and parsley sour cream.