Chili Con Carne
Prep 30m | Total 2h 20m | Serves 6
(mild family friendly version)
INGREDIENTS
400 g canned kidney beans
400 g canned black beans
400 g canned pinto beans
4 tbs olive oil
1 kg minced beef
1 onion, finely chopped
2 red capsicum/ pepper, seeded and chopped
2 cloves garlic, finely chopped
500ml Beef stock
400 g canned tomatoes
2 tsp cacao
3tbs tomato paste
1 tbs paprika
2 tbsp dried oregano
1 tsp ground cinnamon
1 tbsp ground coriander
3 tsp ground cumin
To taste:
Habanero sauce or fresh chillies
To serve:
½ cup coriander leaves (loosely packed)
1 lime, cut into wedges
Cooked rice
Guacamole:
2-3 avocados
1 lime, juiced
2 plum tomatoes, diced
1 red onion, finely diced
1 clove garlic, minced
3tbs fresh coriander, chopped
sour cream to serve
cooked rice to serve
METHOD
Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat add onions, garlic and cook for 5 minutes or until soft.
Add spices and heat until fragrant.
Add remaining olive oil to pan, mince, breaking up with the back of a spoon, for 5 minutes or until brown.
Add beans, stock, tomatoes, cacao, tomato paste, oregano and season to taste with sea salt, freshly ground black pepper. Bring to the boil, reduce heat to low, and simmer for 20 or until sauce is thick.
1 hour before you plan to serve, make the guacamole: In a medium bowl, combine and mash avocado, lime and salt. Stir through diced tomato, red onion and minced garlic. Cover and place in the fridge until you’re ready to serve.
Scatter chilli con carne with coriander, and serve with guacamole, cooked rice, sour cream and lime wedges to the side.
RECIPE NOTES
