Chilli Con Carne

A bowl of rice topped with kidney bean curry, garnished with fresh cilantro, sits on a rustic table.

Prep Time

10m

Cook Time

Serves

6-8

Ingredients

1 kg of beef mince or 500gm beef/500gm pork mince
4tbs minced garlic or 6 cloves chopped fresh garlic
1 brown or red onion diced
1 red or green capsicum diced
1 tin corn kernels
2 tins of diced tomatoes
1 tin kidney beans or mixed beans – even baked beans are yummy!
1 small herb jar of chipotle seasoning (if you can’t find this just use 50gm packet of taco or burrito spice)
Chilli flakes or fresh chilli to taste if you like it HOT!
6-8 portions of pre-cooked rice to serve
1 bunch fresh coriander washed (definitely optional)
1 tub of sour cream optional for serving

Allergens

Recipe may contain yeast, sulphites, milk and lactose.

Method

Warm a little oil in a pan, then gently cook the onion and garlic for a few minutes until soft.
Add the meat and stir until it browns all over.
Sprinkle in the dry spices and mix well so they coat the meat evenly.
Tip in all remaining ingredients except the rice and fresh coriander.
Pop a lid on and simmer over medium heat for about 45 minutes.
If it starts to look dry, splash in a bit of water or some extra tomatoes. If it looks too wet, take the lid off for a short while.
For deeper flavour, lower the heat and let it cook gently for around 1½ hours if you’ve got the time.
Serve topped with fresh coriander and a spoon of sour cream, alongside your pre-cooked rice.

Recipe Notes

To make this vegan or vegetarian, simply replace the meat with about 1kg of beans or any chopped vegetables you fancy.

This cosy chilli is wonderfully versatile. Pile leftovers onto corn chips for nachos, stir through rice and wrap it up as a burrito, enjoy it cold with a bit of cheese the next day, or spoon it over toast with a couple of eggs for a Mexican-style breakfast.

You can also make it in a slow cooker. Pop everything in and cook on low for 6 hours or on high for 4.

Company

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Drive Queensland acknowledges the Traditional Custodians of the lands on which we work and live. We pay our respects to Elders both past, present and emerging; and extend that respect to all Aboriginal and Torres Strait Islander Peoples.

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