Mexican Style Chilli Con Carne
Ingredients
500g Lean beef or lamb mince
1 onion, diced
1 clove garlic, finely crushed
1 red capricum
2 Tbsp ground cumin
1 tsp ground coriander
½ tsp each ground cinnamon and cocoa powder
2 Tbsp Tomato Paste
1 cup beef stock or water
420g can Chilli Beans (Hot)
2 x 250g pkts Long Grain White Rice in 90 seconds
1 Tbsp chopped fresh parsley
Preparation method
1. In a non-stick pan heat a dash of oil and brown mince in batches. Remove from pan and set aside.
2. Add a dash more oil to the pan if required. Add the onion, garlic and capsicum and cook for 2 minutes until beginning to soften. Stir in ground spices and cocoa.
3. Return mince to the pan and add tomato paste and 1 cup stock or water. Simmer for 20 minutes. Add Chilli Beans and cook a further 15-20 minutes until beans are heated through and mince is cooked.
4. Heat White Rice according to the directions on the packet. Place rice in a serving dish and toss through the chopped parsley.Serve with a salad or your favourite green vegetables.
Crockpot / Slow Cooker Instructions:
For best results, follow steps 1 & 2 and place in slow cooker with chilli beans, tomato paste, and stock. Cook on LOW for 5-6 hours (refer to your user manual). Alternatively, place ingredients without browning and water or stock in slow cooker and cook as above.
Prep time: 10 minutes
Cook time: 20-40 minutes
Serves: 4-6
