Mains
Chilli Con Carne
An old favourite
Ingredients
|
Amount
|
Ingredient |
| 375 g | McKenzie's Red Kidney Beans |
| 1 tablespoons | olive oil |
| 1 | onion, finely diced |
| 2 cloves | garlic, finely chopped |
| 2 tablespoons | ground cumin |
| 1 1/2 teaspoons | ground chilli (or to taste) |
| 600 gram | beef mince |
| 2 tablespoons | tomato paste |
| 400 gram | tinned crushed tomatoes |
| 1 | green capiscum, finely diced |
| 2 teaspoon | McKenzie's Oregano Flakes |
| 2 cups | beef stock |
| To taste | McKenzie's Australian Natural Sea Salt |
| 1 cup | grated cheddar/tasty cheese |
| 1/2 cup | light sour cream |
| 2 tablespoons | coriander leaves, finely chopped |
Directions
Step 1
Prepare McKenzie's Red Kidney Beans by boiling in salted water until tender. Drain and set aside.
Step 2
Heat oil in large pot, add onion and cook for 5 minutes. Add garlic, cumin, ground chilli and beef and cook, stirring until beef has changed colour and all lumps are broken up.
Step 3
Add tomato paste, tomatoes, capiscum, McKenzie's Oregano Flakes and stock and stir to combine. Reduce heat to low and cook, stirring occasionally for approximately 1 hour.
Step 4
Stir in the beans and cook for 2 minutes or until heated through.
Step 5
Season to taste with McKenzie's Australian Natural Sea Salt. Garnish with grated cheese, a dollop of sour cream and coriander leaves. Serve with steamed rice.
Step 6
Tips: Leftover chilli con carne makes a great topping for baked potatoes and can also be used as a filling for tacos, adding shredded lettuce, diced tomato and grated cheese.
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