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Chilli con carne
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Prep Time:
5 minutes
5 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
25 minutes
25 minutes
Flour tortillas make the perfect pair with this hearty chili con carne.
Ingredients:
- 18.20 gm peanut oil
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 10.00 gm ground cumin
- 20.00 ml ground coriander
- 2 tsp cayenne pepper (optional)
- 600g lean beef mince
- 400g can Italian diced tomatoes
- 44.40 gm tomato paste
- 1 x 300g can red kidney beans, drained, rinsed
- 40.00 ml drained, chopped jalapeno chillies
- Salt & freshly ground black pepper
- 1 x 250g carton light sour cream
- 3 green shallots, ends trimmed, diagonally thinly sliced
- 40.00 ml chopped fresh coriander leaves
- 8 flour tortillas, to serve
Instructions:
- In a non-stick frying pan over medium-high heat, sauté onion and garlic until onion softens, about 3 minutes. Add ground cumin, ground coriander, and cayenne pepper (omit for kids) and stir for 1 minute.
- Brown the mince, breaking up any lumps with a wooden spoon, until it changes color, about 5 minutes. Add diced tomato, tomato paste, and kidney beans. Simmer over medium heat for 10 minutes, stirring occasionally, until the mixture thickens. Remove from heat, add chili (optional), and season with salt and pepper to taste.
- In a small bowl, mix together the sour cream, most of the green shallots, and coriander leaves. Season with salt and pepper to taste.
- Heat tortillas according to package instructions. Fill bowls with chili con carne. Add a dollop of the sour cream mixture on top. Finish by sprinkling with the remaining green shallots. Serve promptly.