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Chilli con carne with spiced pita chips
Chilli con carne with spiced pita chips
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Spice up your life with Curtis Stone's hearty and fiery chili con carne.
Ingredients:
  • 18.20 gm olive oil, plus extra 1/2 for brushing (from the pantry)
  • 500g beef casserole chuck steak, cut into 2 cm chunk
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 stick celery, cut into 1cm chunks
  • 1 medium carrot, cut into 1cm chunks
  • 1/4 tsp Mexican chilli powder
  • 2 1/2 tsp regular ground cumin seeds
  • 510.00 gm Real beef stock
  • 400g can whole peeled Italian tomatoes, roughly chopped
  • 400g can red kidney beans, drained, rinsed
  • 1 large pita bread, cut into small wedges
Instructions:
  • Heat oil in a large, heavy-based saucepan over high heat. Brown the beef. Stir in the onion and garlic, cook until the onion softens. Mix in the carrot and celery, cook for an additional 4 minutes.
  • Sprinkle in the chili powder and 2 teaspoons of cumin, letting the flavors bloom for a minute. Pour in the stock and tomatoes, cover, and simmer for 1 1/2 hours, or until the beef is melt-in-your-mouth tender.
  • Stir in the beans, cover, and simmer for an additional 15 minutes. Season with salt and pepper to your liking.
  • Preheat the oven to 180C conventional or 160C fan forced. Once the chili is done, line a tray with baking paper and place the pita on top. Brush with oil and sprinkle with the rest of the cumin, salt, and pepper. Bake for around 7 minutes, until the edges become golden brown and the pitas are crisp.
  • Dish out the chili con carne into four bowls and enjoy with pita chips.

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