Hearty chilli con carne
Protein packed Mexican style mince
Serves
6 - 8
Prep Time
15 mins
Cook Time
3 hrs
Spicy and delicious, beef mince and red kidney beans combine their protein power for a full flavoured dinner. We love this with a tasty tomato salsa on top and a little avocado on the side. Lashing of fresh lime won't go astray either.
Spicy and delicious, beef mince and red kidney beans combine their protein power for a full flavoured dinner. We love this with a tasty tomato salsa on top and a little avocado on the side. Lashing of fresh lime won't go astray either.
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ShareIngredients
1kg Quality Mark beef chuck steaki
chopped into 2.5cm chunks2 onions
finely chopped3 garlic cloves
finely chopped1 carrots
grated1 celery
finely sliced1 ½ tsp dried oregano
1 Tbsp ground cumin
2 tsp ground coriander
2 tsp paprika
¼ tsp chilli powder
1 bay leaf
3 Tbsp tomato pastei
½ cup coffee
400g chopped canned tomatoes
2 cups beef stocki
2 x 400g cans red kidney beans
2 red capsicums
seeds removed and roughly chopped1 Tbsp brown sugar
white rice
lime juice
sour cream
fresh coriander
Method
Preheat the oven to 130°C fan bake or 150°C conventional bake.
Heat a little oil in a large frying pan over a high heat. Add half the beef and fry without stirring until one side of the meat is browned.
Stir and brown the other sides. Transfer to a bowl and repeat with the rest of the meat.
Cool slightly, then drain off and discard any liquid.
Add another splash of oil to the same pan over a medium heat. Add the onions, garlic, carrot and celery and cook, stirring for 10 minutes until soft.
Add the oregano, cumin, coriander, paprika, chilli powder, bay leaf and tomato paste, stir for a few minutes.
Add the coffee, tomatoes, stock, beans, capsicum and sugar, combine well and bring to a simmer.
If your pan is ovenproof, cover and bake in the oven for 3 hours, stirring once.
Or transfer everything to a covered casserole dish for cooking. See tips for the slow cooker option.
Remove from the oven and season as required.
This dish can also be made in a slow cooker on low for around 6-8 hours – just transfer everything to the slow cooker instead of putting in a casserole dish.
Serve over rice with fresh coriander and a dollop of sour cream. To finish, squeeze over the fresh lime juice.
Nutrition Information per Serving (525g)
Packed full of protein, this dish is perfect for growing kids or as a post-workout recovery meal. This nutrition analysis is based on 8 serves and does not include the rice, lime juice, sour cream or fresh coriander to serve.
