Chilli con carne is a favourite in many households. Famous for its flavour punch and value for money, this dish rarely disappoints. Warm your family’s bellies this weekend with this hearty recipe and be sure to enjoy the leftovers the next day.
- 2 teaspoons olive oil
- 125g rindless bacon, roughly chopped
- 750g lean beef mince
- 2 medium brown onions, finely chopped
- 2 medium red peppers, chopped
- 3 garlic cloves, crushed
- 1 long red chilli, chopped
- 2 tablespoons chilli powder
- 800g can chopped tomatoes
- 400g can red kidney beans, drained, rinsed
- Toppings: Sour cream
- Step 1
Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
- Step 2
Add onions, peppers, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
- Step 3
Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
- Step 4
Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve chilli with toppings.