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Beef Chilli Con Carne
A warming, spicy bowl of chilli that is perfect for batch cooking. The longer it simmers, the deeper the flavour becomes.
Mexican-Americandinnerhigh-proteingluten-free
Prep
10 min
Cook
35 min
Total
45 min
Servings
4
Difficulty
easy
Ingredients(14 items)
- 🥩Minced Beef500g
- 🫘Kidney Beans400g tin
- 🥫Tinned Tomatoes400g
- 🧅Onion1 large
- 🧄Garlic3 cloves
- 🫑Bell Pepper1
- 🌶️Cumin2 tsp
- 🌶️Chilli Powder1 tbsp
- 🌶️Smoked Paprika1 tsp
- 🥫Tomato Paste2 tbsp
- 🫒Olive Oil1 tbsp
- 🍚Rice300g
- 🥛Sour Cream(optional)4 tbsp
- 🧀Cheddar Cheese(optional)50g
Method
- 1
Heat oil and brown minced beef, breaking it up. Drain excess fat.
- 2
Add diced onion, pepper and garlic. Cook 5 minutes.
- 3
Add all spices and tomato paste, stir for 1 minute.
- 4
Pour in tinned tomatoes and drained kidney beans.
- 5
Simmer for 25 minutes, stirring occasionally.
- 6
Cook rice. Season chilli to taste.
- 7
Serve chilli over rice with sour cream and cheese.