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 to be bland either. This chili is really robust and full of flavour. It’s got just enough heat without having the smallies gasping for water.
If you are making it for adults, just add a few extra drops Tabasco and cumin after you have served the kids.
500 g lean minced beef
1 large onion
1 large red pepper
3 large garlic cloves
1 teaspoon mild chili powder
1 teaspoon paprika
1 tablespoon cumin
1 tablespoon oregano
1 400 g carton passata
1 beef stock cube
2 tablespoon red kidney beans, drained
A few drops of Tabasco (but not too much if your kids don’t like it hot!)
2 heaped tablespoons creme fraiche
Homemade Tortilla chips:
4 tortilla wraps, cut into small triangles
1 tablespoon olive oil
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon grated Parmesan cheese
You will need a large pan and a baking tray.
Chop the onion and pepper and mince the garlic.
Spray your pan with olive oil and fry the onion for 5 minutes over a medium heat.
Add the mince, stirring well until browned, draining off any excess fat.
Throw in the garlic, chili powder, paprika, cumin and oregano, mix and fry for another 2 minutes.
Stir in the passata and crumble in the stock cube.
Add in your pepper and red kidney beans, then simmer on a low heat for 20 minutes.
Meanwhile, make your tortilla chips.
Rub a little olive oil onto each side of the triangles.
In a little bowl, mix the garlic salt, onion powder, paprika and grated cheese.
Sprinkle each triangle front and back with your mixture.
Lay them on a baking tray and bake at 180°c for 4 minutes on each side.
Serve the chili with a dollop of creme fraiche and your hot-out-of-the oven tortilla chips!