Wendy’s Chilli Con Carne

A recipe provided to my by my Aunty Wendy…  I cooked this up for breakfast although be pre-warned with how long it stays on the stove, it was more like brunch.  Steve and I both agreed served over corn chips with melted cheese is the only option or as Aunty Wendy put it:  Serve with Corn Chips and Beer according to Josh and Kayla (the ‘kids’)

I should also call out that as someone who doesn’t like a huge amount of spice or chilli, I substituted this with sweet chilli but still it has quite a kick so be prepared.  The other half said he really enjoyed it with the fried egg.

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Wendy’s Chilli Con Carne

SERVES 4-6
  • 1 Medium Onion, finely diced
  • 3 heaped Teaspoon Garlic, minced
  • 500grams Mince
  • 1 tin Diced Tomatoes
  • 1 Beef stock cube
  • 1 ½ Tins of Water
  • 2 heaped Tablespoons Tomato Paste
  • 1 ½ level teaspoons Minced Chilli (adjust to taste)
  • 1 1/2teaspoon Paprika
  • 1 ½  teaspoon Cayenne Pepper (adjust to taste)
  • 1 tin of Kidney Beans, drained and washed
  1. Over medium heat, add onions to pot and cook until soft.  Add garlic and cook for a further 30 seconds.
  2. Add mince and cook until browned.
  3. Add diced tomatoes, stock cube, water, tomato paste, minced chilli, Paprika and Cayenne pepper.  Simmer for a least two hours, longer if possible. Add more water if becomes too thick.
  4. Add kidney beans and simmer for further half hour.
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