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Serves
6
as main
Prep
60
mins
Cooking
60
mins
Find a recipe

Chilli Con Carne

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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

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Rating: 4.5 / 5

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Related Products


  • McKenzie's Red Kidney Beans 375g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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