Chilli con Carne

Chilli con Carne
Prep time 10 mins
40 minutes
Feeds 4 to 6
You will need:
  • 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
Get down to business:
  1. 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.
  2. 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.
  3. 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.
  4. Add the beans. Increase heat to medium and cook for 5 minutes or until beans are heated through, and the sauce has thickened.
  5. 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

Mexican Style Chilli Rub

Mexican Style Chilli Rub

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