Diet Blog
Chilli Con Carne
Monday, 28 July 2008
Serving Size: 6
What you'll need
What you'll need
- 1 large onion (diced)
- 1 kg (2 ¼ lbs) beef mince
- 2 cloves garlic (chopped)
- 2-3 tbsp tomato paste
- 2 birds eye chillies (chopped fine)
- 250 grams (9 oz) canned red kidney beans (rinsed)
- 250 ml (9 oz) canned tomato soup (not diluted)
- 400 grams (14 oz) canned peeled tomatoes
- 1 green capsicum (bell pepper) (diced)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tbsp dried thyme
- ¼ tbsp dried chilli powder
- Sea salt flakes
- Black pepper corn mill
- Olive oil
What to do
- Brown the mince beef in a large fry pan.
- In a large pot soften the onion, bird’s eye chillies and garlic in a little olive oil over medium high heat.
- Add the cumin, coriander, thyme and dried chilli, sauté a further 5 minutes.
- Add the tomato paste and cook a further 5 minutes.
- Add the browned beef, pan juices, tomato soup, kidney beans and canned tomatoes.
- Stir well, bring to the boil and reduce to simmer.
- Simmer for at least 2 hours, stirring occasionally.
- Add the capsicum and continue to simmer for half an hour.
- Taste for seasoning and add salt, pepper and
- Serve with steamed rice, corn chips, or bread. Great topped with a little guacamole and shredded cheddar cheese.
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