Weeknight Dinner: Chilli Con Carne

This dinner is relatively quick to make but certainly doesn’t lack flavour.

Even though I love cooking, I still have trouble finding the motivation to make dinner when I come home after a day at work. Recipes that require me to spend as little time as possible standing by the stove are always gratefully received from any source (friends, websites, magazines etc). When I come up with them on my own then it is an added bonus!

This recipe makes plenty of food for four people, but you could make a double batch and save the left-overs for lunches later in the week. The flavours develop when you keep this, (in an airtight container in the fridge), so be careful not to add too much chilli powder!

I have served this dish with some cooked white rice, but it would also match up well with some tortilla chips and salad.

Ingredients – serves 4:

  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1/2 red onion, finely diced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 or 2 teaspoons chilli powder (depending on how spicy you like it!)
  • 600g/21 oz beef mince (ground)
  • 400g/14 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 400g/14 oz can red kidney beans, drained and rinsed
  • 1/2 small green capsicum (bell pepper), finely diced
  • 1/2 small yellow capsicum (bell pepper), finely diced
  • 1 long red chilli, de-seeded and finely chopped, plus extra to serve
  • light sour cream, to serve
  • fresh coriander (cilantro) leaves, to serve
  • cooked white rice, to serve

Method:

  • Heat the oil in a large saucepan over a medium heat and then add the garlic and red onion. Cook, stirring, until the onion softens.
  • Add the spices and cook for 30 seconds, then add the beef mince. Cook, stirring to break up any lumps, until the meat is browned (about 5 minutes).
  • Stir in the canned tomatoes, tomato paste, kidney beans, capsicum (bell pepper) and red chilli.
  • Bring to the boil, then reduce the heat to low, (move to a small burner if possible), and simmer for 25-30 minutes. If you want to cook it quicker then put it over a medium low heat for 15 minutes instead.
  • Serve topped with a dollop of sour cream plus some extra red chilli and a few coriander leaves.
  • Enjoy!

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7 Responses to Weeknight Dinner: Chilli Con Carne

  1. great post. my mouth is watering just looking at your pictures. chilli over rice is the best combination..

    come check out my food blog! – https://www.facebook.com/NeedleandFork

  2. Delicious! I love chilli con carne – have you ever tried making it sans meat and with red lentils? even better, in my opinion.

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