If there is one recipe that has stood the test of time in my family and has been passed to extended family members and many others, it is the Edwards family Chilli Con Carne recipe. Growing up, my mum used to have a little recipe folder and she had her recipes written ever so neatly in this book.
I remember it fondly and this blog has reminded me to ask her if she still has this little piece of gorgeous history. She also used to have the famous Women’s Weekly recipe book and Margaret Fulton’s book of yummy meals, so I am unsure exactly where this recipe originally came from.
All I do know is that it is a party pleaser for certain and everyone loves this dish when served. It is especially delicious when left in the fridge for a few days so that the spices truly have time to settle in and this is where the recipe is at its best.
As many of my clients know as do people who follow my blogs, I am passionate about sharing recipes for the time poor. Is there anyone that isn’t time poor these days? So, once again this is for you.
I always make a good batch of this as it is absolutely fabulous frozen and when a busy week is upon you, all you have to do is take a serve for you or your family out of the freezer and dinner is done. As a busy business owner or working parent, there is no better joy than coming home to a dinner that is already prepared!
I love the herbs and spices used in this chilli dish as they have wonderful health benefits to help improve circulation, stimulate digestion, reduce inflammation, promote healthy blood sugar levels, and support healthy liver detoxification.
Fresh garlic is a powerful antimicrobial which is why it is perfect for dishes when there are lots of viruses lurking about. Antibiotics don’t kill viruses, but garlic can work a treat as viruses hate garlic!!! Antibiotic resistant bacteria can also be kept in check with garlic which is why I use it therapeutically in herbal medicine.
This delicious chilli keeps in the fridge for 3-4 days. My husband and I usually make it on a Sunday and then it is one of our “go to” dinner options when we finish late and want to relax.
If I have time, I soak kidney beans however this recipe is for the time poor and so canned organic red kidney beans are the main event here.
Eating meat is something I do a few times a week. I always recommend plant-based protein meals including legumes and healthy fish options for peoples weekly meal plan if they are not vegan or vegetarian. For plant-based protein options you might find this blog helpful.
This is also quite a versatile dish. On a weekend I might have on a little white rice with mashed avocado and fresh coriander to serve however it is also yummy in a wrap with salad. For a low carbohydrate option, it is lovely on cauliflower rice or mashed cauliflower or simply served on its own with baby spinach stirred throughout and a salad on the side.
So, here is this family favourite recipe – enjoy.
Ingredients
- 6 tablespoons of olive oil
- 2 onions
- 3 garlic cloves
- 750 grams of grass fed, organic beef mince
- 2 cans of diced tomatoes
- 2 x 420 gram cans of kidney beans
- ⅓ cup of tomato paste
- 1 bay leaf
- 1 teaspoon of salt
- 1 and a ½ teaspoon of dried oregano
- 1 and a ½ teaspoon of cumin
- 1 teaspoon of cayenne pepper and 1.5 teaspoon of chilli powder
- 1.5 cups beef stock
- Fresh coriander for serving, finely cut
Instructions
Finely chop onions and garlic and simmer until clear in olive oil; don’t cook on too high a heat.
Add mince and mash with fork so the meat is fine and without clumps.
Once meat is browned, add all the spices and cook for a few minutes except bay leaf.
Add tomato paste and stir.
Add tomatoes, kidney beans and stock. Add bay leaf.
May need to add bits of water as it cooks as you don’t want it to be too dry but add slowly as you don’t want it too runny either.
Cook for 1.5 hours on low/medium and stir regularly as it simmers.
Serve on rice, quinoa, cauliflower rice or put in wrap or bowl on its own with smashed avocado, baby spinach and coriander.
