Easy Chilli Con Carne - Tex-Mex Main Dish

Ingredients

  • 2 tbsp Olive oil
  • 2 piece Onion (chopped)
  • 2 clove Garlic (crushed)
  • 2 piece Red chilli (thinly sliced; or use chilli flakes)
    Alternative: chilli flakes
  • 3 tsp chilli flakes
  • 1000 g Tomato (2 x 400g tins, chopped)
  • 3 tbsp Tomato purée
  • 1 tsp ground cumin
  • 1 tsp Ground coriander
  • 0.5 tsp Cinnamon
  • 1 tbsp Worcestershire sauce (to taste)
    Alternative: Vegetable stock cube
  • 1 piece Beef stock cube
    Alternative: Vegetable stock cube
  • 800 g Kidney beans (2 x 400g tins, drained and rinsed)
  • 30 g Coriander (Cilantro) (roughly chopped)
  • 250 ml red wine (optional)
    Alternative: white grape juice
  • 1000 g Cooked rice (serve with (optional))
    Alternative: Microwavable rice pouch
  • 200 g sour cream (to serve (optional))
    Alternative: plant-based sour cream
  • 1000 g Lime (serve with (optional))
    Alternative: Lime
  • 1 tsp Salt (or to taste)
  • 0 Black pepper (to taste)
  • 1000 g Minced beef
    Alternative: plant-based mince

Instructions

  1. Heat olive oil in a large heavy-based lidded pan. Soften chopped onions and crushed garlic over medium heat until translucent.

  2. Increase heat, add minced beef, and brown thoroughly, breaking up any lumps as it cooks.

  3. Pour in red wine (optional) and boil to reduce for 2-3 minutes.

  4. Stir in chopped tomatoes, tomato purée, sliced red chillies or chilli flakes, ground cumin, ground coriander, cinnamon, and Worcestershire sauce. Crumble in the beef stock cube. Season with salt and black pepper.

  5. Bring to a simmer, cover, and cook gently until rich and thick, stirring occasionally.

  6. Stir in kidney beans and chopped fresh coriander. Simmer uncovered to marry flavors.

  7. Taste and adjust seasoning. Serve with lime wedges, rice, optional guacamole and soured cream, plus a green salad.

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