Chilli con carne
By Julie Goodwin
Serving size: Serves 4
Cuisine type: MexicanCooking time: Less than 60 minutes
Course: MainFavourite flavours: Spicy
This is a hearty and warm meal. As with all spicy dishes, the chilli heat can be adjusted by adding or reducing chilli powder.
INGREDIENTS
2 tablespoons olive oil
500g lean minced beef
2 medium (300g) onions, chopped finely
2 cloves garlic, crushed
3 long green chillies, seeded, chopped finely
1/2 teaspoon chilli powder or to taste
1 rounded teaspoon ground cumin
2 tablespoons tomato paste
2 x 410g cans chopped tomatoes
400g can red kidney beans, drained, rised
1 cup (250ml) beef stock
1/4 cup loosely packed coriander leaves
steamed rice, for serving
sour cream, for serving
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Heat half the oil in a medium flameproof heavy-based pan over high heat. Cook mince, stirring, to break up lumps, until browned. Remove mince from pan. Lower the heat to medium; add remaining oil, cook onion, garlic, chillies and spices until the onion is soft.
2. Return mince to pan, stir in tomato paste, tomatoes and kidney beans. Season with salt and freshly ground black pepper. Stir in stock then bake, covered, for 45 minutes.
3. Serve with rice and sour cream and coriander leaves.
Suitable to freeze. Not suitable to microwave.
JULIE'S NOTE: If you don't have an oven-proof casserole dish, this can be cooked on the stovetop over a very low heat, but it will need more attention to make sure it doesn't catch on the bottom.
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