Name: Chilli con carne
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 500 gram lean minced beef; 2 medium (300g) onions, finely chopped; 2 clove garlic, crushed; 3 long green chillies, seeded, finely chopped; 1/2 teaspoon chilli powder, or to taste; 1 teaspoon (rounded) ground cumin; 2 tablespoon tomato paste; 2 410g cans chopped tomatoes; 400 gram can red kidney beans, drained, rinsed; 1 cup (250ml) beef stock; 1/4 cup loosely packed coriander leaves; steamed rice, for serving; sour cream, for serving

Serve with rice, corn chips or on top of baked potatoes – just don’t forget the guacamole and sour cream.

When it comes to weeknight dinners, it can be easy to fall into the same daily menu routines. Spice up family meal time by adding some Mexican flavours into the mix with a delicious chilli con carne.

Loading the player...

Ingredients

2 tablespoon olive oil

500 gram lean minced beef

2 medium (300g) onions, finely chopped

2 clove garlic, crushed

3 long green chillies, seeded, finely chopped

1/2 teaspoon chilli powder, or to taste

1 teaspoon (rounded) ground cumin

2 tablespoon tomato paste

2 410g cans chopped tomatoes

400 gram can red kidney beans, drained, rinsed

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.

2.Lower the heat to medium; add remaining oil and cook onion, garlic, chillies and spices until the onion is soft.

3.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. Top with coriander and serve with rice and sour cream.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related