This recipe is one that I have had for a few years now and I am sure that everytime I make it I add a different herb here, or a bit of wine there and so for me chilli con carne is never the same. I do have common ingredients I like to include such as red wine (often past the drinkable stage) and chilli flakes. So here is my take on chilli con carne:

Ingredients:

• 1 onion, diced
• 1 clove garlic, crushed
• 1 capsicum, diced
• 2 tomatoes, diced
• 2 t chilli flakes
• 1/2 c beef stock
• 1 c red wine
• 1/2 c tomato puree
• 1 400 g can chilli beans
• 1 t ground cumin
• 1 c frozen corn kernals
• Brown rice, cooked
• Sour cream, to serve
• Cheese, grated, to serve

Method:

1  Heat oil in a fry pan and fry onions, garlic, and brown mince. The add in tomatoes and capsicum and fry for a couple of minutes.

2  Add chilli beans, chilli flakes,  cumin, tomato puree and corn kernals and cook for five minutes on high.

3  Add beef stock and wine and stir in. Once it begins to thicken turn down to a slow simmer for a couple of minutes. If it does not thicken and reduce then add 1 T of flour and stir in.

4  Serve atop rice sprinkled with cheese and sour cream.