This Chilli Con Carne recipe is so simple to make which makes it a perfect easy, mid week meal that your whole family will be sure to eat!  You can adjust the hotness to suit your taste buds or make a batch hot for you, but separate some for the kids with no chilli.

February 20, 2018
  • 10m
  • 30m
  • 40m
  • 1

Ingredients

Ingredients

  • 1 brown onion
  • 2 garlic clove
  • 1 red capsicum
  • 500 g lean beef mince
  • 400 g tin diced tomatoes
  • 400 g tin red kidney beans
  • Toppings to serve on the chilli con carne - corn chips, avocado, sour cream and grated cheese

Spices

  • 1 tsp. ground cumin
  • 1 tsp. mild paprika
  • 1/2 tsp. ground coriander
  • 1/2 tsp. mixed herbs
  • 1/2 tsp. chilli powder
  • pinch salt

Instructions

Thermal Cooking Method

  1. Cut onion into quarters and add with peeled garlic to mixing jug and chop for 5 seconds/speed 5.
  2. Add all spices and cook for 3 minutes/100°C/speed 1.
  3. Roughly chop capsicum, add to mixing jug and chop for 3 seconds/speed 4.
  4. Add mince and tomatoes and cook for 20 minutes/100°C/speed 1/reverse/MC OFF/simmering basket on top to stop the splatter.
  5. Drain off any excess liquid.
  6. Drain and wash kidney beans. Add to mixing jug and mix in with spatula. The heat will cook these enough, otherwise you can cook them for 5 minutes/100°C/reverse/slowest speed.
  7. Serve with toppings of choice.

Traditional Cooking Method

  1. Finely dice onions and garlic. Over medium-hight heat, in a large frying pan, brown onion and garlic. Add mince and cook for approximately 10 minutes until browned. Add spices and cook for 2 minutes.
  2. Add everything else apart from beans and cook for 10 minutes, stirring occasionally.
  3. Drain, wash and then add kidney beans and cook for a further 5 minutes.
  4. Serve with toppings of choice.

Nutrition

  • 6