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Cooking a Classic – Chilli Con Carne from The Australian Classic Cookbook

Look no further for the perfect Winter Warmer Recipe – tonight you’ll be cooking Chilli Con Carne from The Classic Australian Cookbook!

Chilli Con Carne is a classic, simple and delicious dish – you’re going to need to cook enough for seconds!

– Chilli Con Carne Recipe – 

prep + cook 25 minutes serves 6

 

INGREDIENTS

2 tablespoons olive oil

2 medium onions (300g), chopped

1 large green capsicum (bell pepper) (350g), chopped

1kg (2 pounds) minced (ground) beef

2 cloves garlic, crushed

2 teaspoons sweet paprika 

2 teaspoons ground cumin

2 teaspoons dried chilli (optional)

800g (1 1/2 pounds) canned diced tomatoes

2 tablespoons tomato paste

1 cup (250ml) beef stock

400g can red kidney beans, drained, rinsed

 

METHOD

1. Heat half the oil in a large saucepan over high heat; cook onion and capsicum, stirring, for 5 minutes or until softened. Remove from pan.

2. Heat remaining oil in pan; add beef, in batches, stirring until browned. Add garlic, spices and chilli, if using; cook, stirring, for 1 minute or until fragrant.

3. Return cooked vegetables to pan with tomatoes, paste, stock and beans; bring to the boil. Boil for 10 minutes or until thickened. Season to taste.

 

do ahead

This recipe tastes even better the next day and is suitable to freeze. Make at home and freeze, then pack frozen to thaw for a quick dinner.

 

make it quicker

You can drop the garlic, paprika, cumin, chilli and tomato paste and use a 35g (1 ounce) sachet of chilli spice mix. 

 

LOVE the look of this recipe?


Grab the Classic Australian Cookbook in store or online today!

The Classic Australian Cookbook

This collection is a celebration of the food we invented, the food we grow here and the food we’ve adopted as our own. Illustrated with iconic Australian landscapes and sprinkled with stories of our unique culinary heritage, this is a cookbook sure to satisfy all appetites.
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