Chille Con Carne

Finally we had the dish that has been on my mind for 2 weeks now. I have been really craving a good bowl full of Chilli Con Carne so tonight was the night. Much to my delight it cured my craving for something Tex Mex.
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This recipe definately had the right taste that I wanted in this comfort food and to relief of my children's tastebuds it's actually not that hot in taste - if you wanted to add more chilli powder in the beginning I am sure you could do so if you wish. I prefer to have the option of chilli flakes and jalapeno peppers on the table for the individual to add as desired.
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Of course to ensure my cravings were completely satisfied I made a huge pot full, enough to freeze into individual meals for lunch or a quick dinner.
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Chille Con Carne

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Serves: 12

Points per serve: 6pts

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cooking oil spray

1.2kgs gravy beef or casserole steak, fat trimmed and diced

2 large brown onions

4 teaspoons crushed garlic

4 tablespoons sweet paprika

1 tablespoon ground cumin

2 teaspoons ground coriander

1 packet (15g) taco seasoning

1 large green capsicum, deseeded and diced

1 large red capsicum, deseeded and diced

5 x 425 gram cans diced tomatoes

2 cups water

2 x 425 gram can red kidney beans, rinsed and drained

salt and pepper to taste

6 cups cooked rice, to serve

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Preheat oven to 160 deg C (if using). This dish is lovely cooked in a slow cooker also.
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Heat a frying pan over a medium high heat. Spray with cooking spray and add beef in batches. Cook for 2 minutes each side or until browned. Transfer to a plate. If using a slow cooker put into dish. Continue with remaining beef until all cooked.
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Add onion, garlic and spices to the frying pan and stir until fragrant approximately 1 minute. Stir in the tomatoes, capsicum and water until well combined. Salt and pepper to taste.
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Pour into slow cooker, if using. Mix through the red kidney beans and cook on high for 3 - 5 hours or on slow 7 - 8 hours.
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Otherwise return beef to frying pan and heat. Pour into large casserole dish with a tight fitting lid. Stir in kidney beans and bake in the oven for 3 - 4 hours or until beef is tender.
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Serve with steamed rice and other condiment you like, such as sour cream, grated tasty cheese or even jalapeno peppers if you want some extra heat!!