Chili con carne

Serves: 4-6
Ingredients
Beef stock cube 2 pc
Water 300 ml
Ancho chili 6 gm
Vegetable oil 1 tbsp
White onion 60 gm
Garlic 6 gm
Chilli powder ½ tsp
Paprika ½ tsp
Cumin powder ½ tsp
Allspice ½ tsp
Oregano, ground ¼ tsp
Beef mince 300 gm
Tomato, canned, chopped 240 gm
Caster sugar ½ tsp
Tomato paste 20 gm
Black beans, canned or cooked,
washed, strained 195 gm
Pinto beans, canned or cooked,
washed and strained 195 gm
Salt ½ tsp
Black pepper, ground ¼ tsp
Tacho chips 6-8 pc
Method
Soak the ancho chili in boiling water until soft.
Remove the stem and strain the water. Then slice into small pieces.
Heat the oil in a large saucepan over medium heat and add chopped onion and garlic. Cook until soft.
Add the spices and mix well.
Add the beef mince and continue to cook until browned.
Add the beef stock cube, ancho chili, canned tomato, sugar, tomato paste and water.
Continue to cook gently for about 20 minutes on low heat.
Add beans and stir well.
Cook for another 10-20 minutes until thickened.
Add the salt and pepper to taste (and more water if needed).
To serve, pour the chilli con carne into the tacho chips.
Then add lettuce, cheese, sour cream or chopped tomatoes, as desired, on top and serve.