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
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
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.
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!