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This is a really simple and versatile chilli con carne recipe that I've perfected over an admittedly short period of time, but it seems to work pretty well. It's really easy to adapt to vegetarian tastes - use whatever kind of tinned beans you like, mixed bean salads are easy to find at supermarkets. I really recommend that variation with tortilla chips and sour cream. It can be spiced up by varying the chillis to your preference. I usually chop them finely and put them in at the start with the garlic as it smells good. My starting point for this was a recipe in a book called Just 1 Pot by Love Food, with no author specified. This recipe is very much a work in progress so feedback would be very appreciated =)
Units: US | Metric
Serving Size: 1 (316 g)
Servings Per Recipe: 3
The following items or measurements are not included: