Chili con Carne

It’s just been one if those weeks. I managed to slice my finger open on an industrial dishwasher (who knew that could even happen?!?!) and my brother Will has come to the end of a particularly frustrating week of work. We were exhausted, grumpy and feeling very unimaginative, but we are also too poor to get takeaway. And then it came to us: Chilli con Carne. The easiest, I-really-can’t-be-bothered dish in the world! Or at least with what we have in our empty fridge. This is based on a recipe I got long ago from a friend-of-a-friend’s boyfriend. A friend of mine held a Mexican party, where it was obligatory for everyone to wear moustaches, and we ended up all tipsy on champagne, shovelling huge bowls of Max’s chilli in our faces trying desperately to keep our felt moustaches attached to our upper lips! This recipe is with a few alterations – most notably I’ve replaced the pre-packaged Chilli con Carne seasoning with actual spices, for obvious reasons!

Chilli con Carne (a la Max)
Serves 4 (or 2 if you’re really really hungry!)

2 cloves garlic, smashed
1 small onion, chopped (this is much harder when you can only use four fingers!)
500g beef mince
1-2 tsp chilli powder (adjust according to taste)
1 tsp paprika
1 tsp cumin
1 tsp dried marjoram/thyme
1 can diced tomatoes
1 can kidney/cannellini beans, drained
1 glass red wine/stock
1/2 red capsicum/bell pepper, deseeded and sliced (optional)

Fry garlic and onion in a large saucepan with vegetable oil until onion is translucent. Add mince and cook until browned, stirringly regularly. Add spices and herbs and stir in, then the tomatoes, beans, wine and capsicum, stir to combine. Put on the lid and leave to simmer for 10 minutes. Serve with corn chips and cheese, in a taco or wrap, or simply with rice!