60min 4 ppl
Chili con Carne
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 6 steps
Medium: 31–60 min or 7–12 steps
430 kcalper person
Protein 30g
Carbs 26g
Fats 22g
About this dish
Beef mince simmered low with chilli powder, cumin and tomatoes until deeply rich, then finished with kidney beans - the border-state stew that built its own cook-off circuit.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Oniondiced1
- Garlic clovescrushed3
- Red Bell Peppersdiced1
Meat & Poultry
- Beef Mince15% fat600 g
Tins & Jars
- Chopped Tomatoestwo 400 g tins800 g
- Beef Stock250 ml
- Kidney beansdrained and rinsed400 g
Spices & Seasonings
- Chilli powder2 tbsp
- Ground Cumin1 tbsp
- Smoked paprika1 tsp
- Salt1 tsp
Utensils
- Large pot
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Dice the onion and red pepper and crush the garlic.
Approx. 8 minutes
2
Brown the beef mince in a large pot over high heat for 7 minutes, breaking it up as it cooks.
Approx. 7 minutes
3
Add the onion, garlic and red pepper and cook for 5 minutes until softened.
Approx. 5 minutes
4
Stir in the chilli powder, ground cumin and smoked paprika and cook for 1 minute until fragrant.
Approx. 1 minute
5
Add the chopped tomatoes, beef stock and salt, bring to a simmer, then cook uncovered for 30 minutes, stirring occasionally, until thickened.
Approx. 30 minutes
6
Stir in the kidney beans and simmer for a further 4 minutes until heated through and a meat thermometer confirms the mince reads at least 71°C.
Approx. 4 minutes
