Serves
6
as main
Prep
60
mins
Cooking
60
mins
Chilli Con Carne
Directions
Step 1
Prepare beans according to packet instructions. 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, capsicum, oregano 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. Garnish with cheese, a dollop of sour cream and coriander leaves. Serve with steamed rice.
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.
Ingredients
- 375g McKenzie's Red Kidney Beans
- 1 tbs olive oil
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 2 tbs ground cumin
- 1 1/2 tsps ground chilli (or to taste)
- 600g beef mince
- 2 tbs tomato paste
- 400g tinned crushed tomatoes
- 1 green capiscum, finely diced
- 2 tsps dried or fresh oregano
- 2 cups beef stock
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- 1 cup cheddar/tasty cheese, grated
- 1/2 cup light sour cream