Chili Con Carne

I love making this one, especially in the winter or when the bank account is looking a little on the skinny side. I used to make this with meat when I was younger. In fact this, Spaghetti Bolognese and my mum "disco" recipe where the first three things I learnt how to cook. The great thing about this chili is that is is filling. It will last for ages frozen and always taste better a day or two after it's been cooked.

You have two choices when it comes to the beans. You can either get the beans in a can or you can use dried beans and soak them over night.

WHAT YOU'LL NEED:
Olive Oil
Red Kidney beans
Berlotti Beans
Chick Peas
Green Peas
Carrot
Onion
Red and Green Capsicum (Bell peppers for the yanks out there)
Garlic
Red Chili
Cayenne Pepper
Sea Salt
Coriander
Thyme
Oregano
Cumin
Chopped tomatoes (tinned)

WHAT YOU'LL DO WITH IT:
If you're using tinned beans just drain and rinse the beans and leave to the side. If you're using dried beans let soak for 6 to 8 hours then boil for 20 minutes, once boiled drain and leave to the side.

Dice carrot, onion, capsicum, garlic and chili and fry up in a wok or large sauce pan. When the onion is soft add the other herbs and stir through till you can smell the aroma of the herbs. Add beans and two tins of chopped tomatoes. Add peas.

Simmer for about 20 minutes. Taste test to make sure the taste is right. You should be able to get a good kick from the chili and taste the other herbs. If you get more heat than flavoure add more herbs and mix again. The strongest herb smell should be the Cumin.

Serve with either mashed potatoes (my favorite) or rice.