Chilli Con Carne
Chilli con carne is the ultimate easy comfort food, and best of all - you can make a big pot and serve it so many different ways! Basmati rice? Yum. Nachos? Inspired. Jaffle? Easiest lunch ever. This recipe is also very kid friendly as you can completely control the amount of spice.
- 800g mince (beef or beef and pork)
- 1x red capsicum
- 1x yellow capsicum
- 1x onion
- 2x cloves of garlic
- 1 tbsp cumin
- 1/2 tbsp sweet paprika
- 1/4 tbsp smokey paprika
- 1/2 tbsp oregano
- Chipotle or chilli powder to taste
- 1 tin of tomatoes
- 1 tin red kidney beans
- 1 cup of bone broth or beef stock
- Olive oil
- Salt and pepper
- Fresh coriander (leave this out if you don’t like coriander, it will be equally delicious)
- Finely dice your capsicums, onion and garlic then throw into a large pot with a generous drizzle of olive oil (cast iron crockpots are great for this if you have one). Fry on medium until the onions start to soften and then add all your spices (except for the salt and pepper - we will add this last) in with the veg. You can also add some of the fresh coriander stalks (chopped) to the pot now if you are a coriander fan. If you like, you can also add finely chopped carrots and celery to this mix if you want to sneak in a few extra veggies.
- Once the spices get nice and fragrant, add in your mince. Don’t add too much at once - you want to make sure it browns evenly. Add to the pot in two batches if you need to!
- Add the tinned tomatoes, kidney beans and beef broth/stock to your pot and turn down the heat to a low simmer. Let this reduce on the stove until it has developed a rich flavour and a thicker consistency. Add a bit of salt and pepper to taste and then you’re all done!
- Serve with basmati rice, grated cheddar cheese, wedges of lime, coriander leaves and a dollop of sour cream. If you like, you can even add a bit of guac and some corn chips!