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Chilli con carne
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Prep Time:
10 minutes
10 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
70 minutes
70 minutes
Elevate ground beef with zesty Mexican chilli con carne.
Ingredients:
- 3 green onions, thinly sliced
- 1 to 2 tsp chilli powder
- 400g can red kidney beans, drained, rinsed
- Steamed brown rice, to serve
- Diced avocado, to serve
- 3 brown onions, finely chopped
- 3 garlic cloves, crushed
- 1.5kg beef mince
- 140g can concentrated tomato paste
- 1100.00 gm tomato pasta sauce
- 20.00 ml dried basil leaves
- 20.00 ml dried thyme leaves
Instructions:
- In a large saucepan over medium heat, warm oil. Sauté onion and garlic until soft, about 5 to 6 minutes. Add mince and cook for 15 minutes, using a wooden spoon to break it up until browned.
- Combine tomato paste, pasta sauce, basil, thyme, and pepper in a large pot and bring to a boil. Once boiling, lower the heat to medium-low and simmer uncovered for 35 to 40 minutes until the sauce thickens. Remove the pot from the heat and transfer 8 cups of the sauce to a bowl to cool.
- Place the saucepan back on the heat. Toss in the green onions, chilli powder, and beans. Sauté over medium heat for 5 minutes or until the beans are heated through.
- Scoop fluffy rice into shallow bowls and generously pile on flavorful chili con carne and creamy avocado. Enjoy this delicious dish right away.