Making chili con carne for children can sometimes be a bit tricky to get right. You don’t want it to be too hot but you don’t want it too bland either.  This chili is really robust and full of flavour, its got just enough heat without the smalies gasping for water.

If you are making it for adults too just add a few extra drops tabasco and cumin after you have served the kids.

 

Ingredients

500g lean minced beef
1 large onion diced

1 large red pepper or green deseeded and cut into tiny chunks
3 large garlic cloves, Minced
1 teaspoon of  mild chili powder
1 teaspoon of paprika

1 tablespoon of  ground cumin

1 tablespoon oregano
1 carton passata 400g
1 beef stock cube
2 tablespoons red kidney beans, drained

finish with a few drops of tabasco (but not too much if your kids don’t like it too hot)

2 heaped tablespoons of creme fraiche

Homemade Tortilla chips

4 tortilla wraps cut into small triangles

1 tablespoon of olive oil

1 teaspoon of garlic salt

1 teaspoon of onion powder

1 teaspoon of smoked paprika

1 tablespoon of finely grated parmesan cheese

Method   (Serves 4)

You will need a large pan and a baking tray

Chop onion and pepper, mince the garlic
Spray your pan with olive oil and fry the onions for 5 mins over a medium heat
Add the mince, stirring well until browned, draining off any excess fat
put in the garlic, spices, and oregano, then mix and fry for 2 min,
Stir in the passata, and crumble in the stock cube.
Add your peppers and red kidney beans.
simmer on a low heat for 20 minutes

  Meanwhile, make your tortilla chips

Rub a little olive oil into each triangle on both sides

In a little bowl mix garlic and onion powder with the paprika and cheese

Sprinkle each chip front and back

Lay on a baking tray and bake at 180 c for 8 mins, turning after 4 minutes

Serve chili with creme fraiche and hot out of the oven tortilla chips