These days Chilli Con Carne is often prepared with
minced beef, but the original Mexican dish was
traditionally made with cubed steak.
2 Tbsp (30 ml) cooking oil
300 g
rump steak
2 medium onions, peeled and chopped
1 clove garlic, peeled and crushed
400 g can peeled and chopped tomatoes
420 g can baked beans in tomato sauce
410 g can speckled sugar beans, drained
2 Tbsp (30 ml)
medium or hot chilli sauce
2 tsp (10 ml) chopped fresh origanum or ˝ tsp (3 ml) dried (optional)
125 g large brown or button mushrooms, sliced (optional)
salt and freshly ground black pepper to taste
- Heat the oil in a heavy-based saucepan. Cut the steak into strips or cubes and fry until golden brown.
- Add the onions and garlic and sauté until soft, adding more oil if required. Add all the remaining ingredients and simmer for about 15 minutes. Serve warm with pasta or rice or as a filling for pancakes or tortillas.
Serves 4
Variations
Substitute sugar beans with butter beans, steak cubes with mince (if preferred), and chilli sauce with ˝ tsp (3 ml) cayenne pepper and 1 tsp (5 ml) ground paprika.
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