Chilli con Carne
Prep time 10 mins
40 minutes
Feeds 4 to 6
- 2 teaspoons olive oil
- 750g lean beef mince
- 1 large onion, finely chopped
- 1 large red capsicum, chopped and deseeded
- 3 cloves garlic, crushed
- 1 teaspoons F. Whitlock and Sons Smoky Manuka Style Rub
- 1x 400g can chopped tomatoes
- 1x 400g can red kidney beans, drained and rinsed
- To serve:
- Lime wedges, sour cream, coriander, extra F. Whitlock and Sons Mexican Style Chilli Rub, corn chips Cooked brown rice
- Heat the olive oil in a large saucepan over medium heat. Add the mince and cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
- Add the onion, capsicum, garlic and F. Whitlock and Sons Mexican Style Chilli Rub. Cook for 5 to 6 minutes or until the vegetables are soft.
- Add the tomatoes and 1 cup cold water. Bring to the boil. Reduce the heat to medium low. Simmer, partially covered, for 20 minutes or until the sauce has reduced slightly.
- Add the beans. Increase heat to medium and cook for 5 minutes or until beans are heated through, and the sauce has thickened.
- Garnish the chilli with lime wedges, sour cream and coriander. Sprinkle a little extra F. Whitlock and Sons Mexican Style Chilli Rub the top. Serve with corn chips and brown rice.
Made with
.png)