Chili Con Carne

In a large heavy-bottomed pot (I use a Le Creuset), heat the oil gently. Dice the onions and add to the oil. Add the minced garlic and cook gently for 10 minutes or until the onions are soft and not coloured.

De-seed and chop your chilis finely (if you want some more heat, only de-seed one) and add to the onion along with the cumin seed powder, cumin powder, chili/cayenne powder and coriander powder. Stir well and increase the heat.

Finely grate your carrot and zucchini and squeeze out any excess water. Add to the onion and stir well. De-seed and slice your capsicum into small strips and add to the pot. Stir well and cook for 2 minutes or so. Add the beef and stir until browned.

(If you are not a fan of zucchini or carrot, don’t stress, there is no distinct taste in the end. They just add some nutrients and bulk to the dish.)

Dump the tomatoes in a medium mixing bowl and squish with a potato masher. Add the tomato paste, ketchup, sugar, cinnamon and lime juice to the pot and stir until combined. Add the crushed tomatoes and stock and stir together. Rinse the canned beans and add to the pot, stirring again then adding the bay leaf. Bring to the boil slowly. Once boiling, move to very low heat, cover and simmer gently for 2 hours, stirring occasionally.

Once done, remove the lid and add Tabasco to taste. If the chili is slightly too runny for your taste, simply simmer rapidly with the lid off for 15 minutes or so, stirring well.