Start by browning the ground beef in a large fry pan over medium-high heat. Ensure it's cooked thoroughly, breaking it apart with a wooden spoon. This step locks in the flavors and gives the meat a nice texture. Look for a golden-brown color for that delicious caramelization.
In a large pot, heat a splash of olive oil and add the diced onion, chopped bird’s eye chilies, and minced garlic. Sauté this mixture over medium-high heat until the onions turn translucent and fragrant. This creates a flavorful base for your Chili Con Carne.
Next, incorporate the cumin, coriander, thyme, and dried chili into the pot. Stir well and sauté for another five minutes. You’ll start to notice the spices releasing their aromatic oils, filling your kitchen with an irresistible scent.
Add the tomato paste to the pot, stirring it in well. Let it cook for about five minutes, allowing the flavors to deepen. You want the paste to caramelize slightly, which adds richness to your dish.
Now it’s time to add the browned beef, along with its juices, into the pot. Pour in the tomato soup, rinsed kidney beans, and canned tomatoes. Stir everything together thoroughly, ensuring all ingredients are well combined.
Bring the mixture to a boil. Once boiling, reduce the heat to let it simmer. Allow it to bubble gently for at least two hours, stirring occasionally. This slow cooking time is crucial as it melds the flavors beautifully.
After two hours, add the diced capsicum into the pot. This adds a fresh crunch to your Chili Con Carne. Continue simmering for another half an hour, letting the capsicum soften while the flavors marry.
Once everything is cooked, taste your dish for seasoning. Add sea salt flakes, pepper, and a splash of Tabasco sauce for an extra kick, adjusting to your preference. This is the moment to make it your own!
Finally, serve your Chili Con Carne piping hot, accompanied by steamed rice, crunchy corn chips, or warm bread. For an added treat, top it with a dollop of guacamole and some shredded cheese!
