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Chilli Con Carne

Chilli Con Carne

Yields4 Servings
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INGREDIENTS
500ml hot water
1 onion, finely chopped
1 red pepper, finely diced
2 garlic cloves, crushed
500g beef mince
2 tbsp tomato paste
400g chopped tomatoes
1 tin red kidney beans, drained and rinsed
1 tsp sugar
TO SERVE
8 tacos
1 avocado, sliced
1 cup crème fraîche
½ cup fresh coriander
A red or green chilli, sliced
Fresh lime wedges
DIRECTIONS

Prepare your stock by stirring the Beef STOCK into 500ml of hot water.

Heat the olive oil in a large saucepan and sauté the onion until translucent. Add the red peppers and garlic and fry for another minute.

Add the Spanish Rub and Spicy Chilli Grinder and sauté for a further minute. Add the mince and cook until the liquid has evaporated and the meat has browned nicely.

Add the tomato paste, chopped tomatoes and beef stock. Stir, cover with the lid and cook for 30-45 minutes over low-medium heat. Remove the lid and allow to reduce until thick and delicious.

Add the kidney beans and sugar to taste. Season with salt and pepper.

Serve the Chilli Con Carne with oven toasted tacos, a dollop of crème fraîche and sliced avocado. Garnish with fresh coriander, sliced chilli and wedges of lime.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 500ml hot water
 1 onion, finely chopped
 1 red pepper, finely diced
 2 garlic cloves, crushed
 500g beef mince
 2 tbsp tomato paste
 400g chopped tomatoes
 1 tin red kidney beans, drained and rinsed
 1 tsp sugar
TO SERVE
 8 tacos
 1 avocado, sliced
 1 cup crème fraîche
 ½ cup fresh coriander
 A red or green chilli, sliced
 Fresh lime wedges

Directions

DIRECTIONS
1

Prepare your stock by stirring the Beef STOCK into 500ml of hot water.

Heat the olive oil in a large saucepan and sauté the onion until translucent. Add the red peppers and garlic and fry for another minute.

Add the Spanish Rub and Spicy Chilli Grinder and sauté for a further minute. Add the mince and cook until the liquid has evaporated and the meat has browned nicely.

Add the tomato paste, chopped tomatoes and beef stock. Stir, cover with the lid and cook for 30-45 minutes over low-medium heat. Remove the lid and allow to reduce until thick and delicious.

Add the kidney beans and sugar to taste. Season with salt and pepper.

Serve the Chilli Con Carne with oven toasted tacos, a dollop of crème fraîche and sliced avocado. Garnish with fresh coriander, sliced chilli and wedges of lime.

Chilli Con Carne