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Chilli con carne recipe
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Hearty chilli con carne with lean beef, red beans, and a spicy kick. Serve with rice, enchiladas, or burritos. Simple, budget-friendly, loved by all. American controversy: beans or no beans? Aussie version with beef, tomatoes, beans, and capsicum. Freeze leftovers for easy meals. Made with lean beef mince, Mexican chilli powder, fresh chilli, and smoked bacon. Tex Mex creation mixing Mexican flavors with Texan dishes. Enjoy with pickled jalapenos, cheese, and sour cream.
Ingredients:
  • 9.20 gm olive oil
  • 125g rindless bacon, roughly chopped
  • 750g 5 Star Extra Lean Beef Mince
  • 2 medium brown onions, finely chopped
  • 2 medium red capsicums, chopped
  • 3 garlic cloves, crushed
  • 1 long red chilli, chopped
  • 40.00 ml Mexican chilli powder
  • 800g can chopped tomatoes
  • 400g can red kidney beans, drained, rinsed
  • toppings, to serve (see note)
Instructions:
  • In a large saucepan over medium heat, heat oil until shimmering. Add bacon and cook for 5 to 6 minutes until crispy. Add mince and cook for 15 minutes, using a wooden spoon to break it up until browned.
  • Sauté onions, capsicums, garlic, and chopped chilli until soft, about 5 to 6 minutes. Sprinkle in chilli powder and cook for an additional minute until fragrant, stirring continuously.
  • Combine juicy tomatoes and 1 cup of cold water in the pot, allowing them to mingle and intensify in flavor. Bring the mixture to a lively boil, then lower the heat to a gentle simmer. Let it cook partially covered for about 30 minutes, or until the sauce has thickened to perfection.
  • Stir in beans and turn up the heat to medium. Simmer for 15 minutes or until beans are warmed through and the sauce has thickened. Top your chili with your favorite toppings and serve.

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