Chili

Ingredients

• 2 teaspoons olive oil
• 125g rindless bacon, roughly chopped
• 750g lean beef mince
• 2 medium brown onions, finely chopped
• 2 medium red capsicums, chopped
• 3 garlic cloves, crushed
• 1 long red chilli, chopped
• 2 tablespoons Mexican chilli powder
• 800g can chopped tomatoes
• 400g can of beans (black beans are ideal but red kidney beans are great too)

Method

• Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.

• Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
• Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
• Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with toppings.