Beef chilli con carne
7
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This spicy mince dish led the way in the Mexican wave that is now sweeping our kitchens. Make it as hot (or not) as you like by adjusting the amount of chilli powder used.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, chopped
Red capsicum
1 medium, chopped
Garlic
2 clove(s), crushed
Chilli powder
2 tsp, Mexican variety
Ground cumin
1 tsp
Extra lean beef mince
500 g
Canned diced tomatoes
1 can(s)
Salt-reduced liquid beef stock
1 cup(s), (250ml)
Canned red kidney beans, rinsed, drained
1 can(s)
Fresh coriander
¼ cup(s), leaves
Light sour cream
¼ cup(s), (60ml)
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion and capsicum, stirring occasionally, for 5 minutes or until softened. Add garlic, chilli and cumin and cook, stirring, for 1 minute or until fragrant.
2
Add mince and cook over high heat, stirring to break up lumps, for 5 minutes or until browned. Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until slightly thickened.
3
Stir in beans and simmer for a further 2 minutes or until heated through. Season with salt and pepper. Sprinkle with coriander leaves. Serve with sour cream.
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