Chilli Con Carne
Serve with rice or warm tortillas
Makes enough for: 8 people
Ingredients
- 30 mls olive oil, divided
- 1 kg beef mince
- 2 red onions, peeled, cut in half and diced
- 3 cloves garlic, peeled and crushed
- 60 mls tomato paste
- 5 mls ground cumin
- 5 mls sweet paprika
- 5 mls coconut sugar
- 2.5 mls dried chilli flakes *
- 2.5 mls ground coriander
- 2.5 mls dried mixed herbs
- 800 g tinned diced tomatoes
- 50 g concentrated beef stock
- salt and freshly ground black pepper to season
- 400 g tinned chickpeas (undrained weight), drained
- 400 g tinned red kidney beans (undrained weight), drained
Method
- Heat 15mls oil in a large frying pan over a high temperature
- Add the mince in batches, brown then transfer to a bowl and set aside
- Add the rest of the oil, lower the temperature and when warm, add the onions
- Cook until soft then add the garlic and cook until fragrant
- Add the tomato paste, cumin, paprika, sugar, chilli, coriander and herbs, stir to combine and cook until fragrant
- Add the tomatoes, stock and mince, season generously, stir to combine and leave to simmer for 15 minutes
- Add the chickpeas and beans, heat through and adjust the seasoning before serving
Notes
* add more if you like your food spicy.