Mexican

Chili Con Carne With Beans

Topping for my nachos!

This is my favourite topping for nachos. It is also perfect to be paired with bread or even with long grain rice. The variety of spices and ingredients create an interesting blend of flavours and textures that truly make this dish absolutely scrumptious!

Ingredients

  • 300g minced beef
  • 175g beef broth
  • 1/2 can red kidney beans (drained)
  • 1/2 yellow onion (chopped)
  • 1 long red chili (seeds removed, chopped)
  • 2 tbs oil

Spices

  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne
  • 1 1/4 tsp cumin
  • 2 tsp sugar
  • 1/4 tsp marjoram
  • 1 1/2 tsp tomato paste
  • Salt (to taste)

Method

  • Mix all the spices together and give a gentle whisk until well combined set aside
  • In a medium fire heated pan, add 2 tablespoons oil. Add the yellow onion, cook until tender, about 2 minutes
  • Add in the minced beef. Sauté until all brown.
  • Add all the spices, sauté for a minute or two
  • Add the broth, and let it come to boil
  • Turn down the heat and let it simmer for 2 more minutes.
  • Serve it as a topping for nachos or rice