Baking with Mrs Bouw: Homemade Chicken Chilli Con Carne
Thursday, May 28, 2015
I have been meaning to get this recipe down in writing for a long time now so here she is... my version of Chicken Chilli Con Carne. A delicious winter warmer, this recipe has been a favourite of mine for over ten years now and I am happy to say that with a few tweaks here and there, I am now totally happy with it so thought it was time to share! Like most of my recipes, this one is foolproof and a fantastic one to make ahead of time AND the leftovers (if there are any) are sooooo good especially if you throw inside and old school jaffle... yum!!! Oh and for those of you who don't like chilli food, despite the name of this dish, this recipe is not chilli at all... my little Narnie (2.5 years old) just loves it!
Mrs Bouw's Homemade Chicken Chilli Con Carne
2 tbs olive oil
600 grams of chicken mince (or beef, turkey etc.) *Note if you have a little more or a little less don't stress, it won't impact the overall recipe.
1 medium brown onion, finely chopped
2 cloves of garlic, finely chopped
2 1/2 tsp ground cumin
2 1/2 tsp chilli powder
1 400g can of kidney beans
2 400g cans of crushed tomato
1 cup water
1 tbs brown sugar
Salt and pepper to taste
2 tbs sour cream (the rest is used for serving)
Jasmine rice and fresh coriander to serve
- Heat half the oil in a large pot over medium heat. Add mince and using a wooden spoon, break up the mince and continue to cook for 8-10 minutes or until chicken is slightly brown. Transfer to a bowl.
- Heat the remaining oil in the same large pot and add onion. Cook for 3-5 minutes or until softened and then add garlic. Stir for another minute before returning mince to pot.
- Add cumin and chilli powder and cook, stirring continuously, for 1 minute until fragrant.
- Add tomato, kidney beans, water and brown sugar.
- Bring to the boil and the reduce heat to low and simmer, with lid on, for 30-40 minutes. Remove lid and simmer for another 10-15 minus or until sauce has thickened.
- Remove from heat and stir in sour cream. I usually let mine sit for a little while as the flavours really come to life.
- Served with steamed jasmine rice, topped with a dollop of sour cream and a sprinkle of fresh coriander.
- Enjoy! :)