Chilli Con Carne
Chilli Con Carne is another one of those delicious dishes that are always a winner in my house. Packed with goodness and full of flavour, it is a treasure of a dish. It’s so quick and easy to make and with fairly gentle spicing in this version it is suitable for the whole family. And it’s a dish that works well all year round. I’ts warming and comforting in winter yet surprisingly suitable in the hotter months as well. Just perfect whenever the hankering for a bowl of chilli arrives!
Best served over rice with grated cheese, guacamole , sour cream and plenty of corn chips this really is a family favourite.
Ingredients
1 red onion
1 stick of celery
1 carrot
2 cloves of garlic
500g beef mince
1/2 teaspoon chilli powder
1 teaspoon paprika
2 teaspoons cumin powder
2 teaspoons coriander powder
2 tablespoons tomato paste
1 red capsicum, seeds removed and sliced thinly
1 tin chopped tomatoes
1 beef stock cube
1 tin red kidney beans, drained
Olive oil, salt and pepper
To serve - guacamole, steamed rice, corn chips, grated cheese, and sour cream
Instructions
1
Peel and roughly chop the garlic, carrot and onion and place into a food processor with the celery. Process until finely chopped.
2
Add the vegetable mix to a large frypan with about a tablespoon of olive oil. Cook over a gentle heat for about 5 minutes to soften the vegetables.
3
Turn the heat up to high and add the mince. Cook for about 5 minutes, stirring often and breaking up the mince with a spoon, until the mince is well browned.
4
Add the spices to the pan and cook for a couple of minutes until fragrant. Add in the tomato paste and capsicum, again cooking for about 2 minutes.
5
Add the tinned tomatoes, beef stock and around a tin of water. Stir well and cover, allowing the mixture to simmer for about 10 minutes. Add the kidney beans and simmer a further 10-15 minutes to allow the flavours to develop and the chilli to thicken.
6
Serve with steamed rice, corn chips, guacamole, grated cheese and sour cream.
