Chilli con carne

all details

This is not your purist Texan no-tomato, no-bean, hot-as-hell chile, but a more domesticated version to serve with avocado and lime juice and crunchy corn chips.

Chilli con carne
Photo: Jennifer Soo

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 700g lean minced beef
  • 1 tsp ground cumin
  • 1 tsp dried chilli flakes
  • Few shakes of Tabasco
  • 1 tbsp Dijon mustard
  • 2 tbsp tomato sauce
  • 425g can tomatoes, chopped
  • 400g can red kidney beans, drained
  • 200ml beer or red wine
  • Sea salt and pepper
  • 2 tbsp coriander
  • To garnish
  • Avocado
  • Tomato
  • Lime juice
  • Coriander
  • Corn chips

Method

Heat the oil in a large frypan and cook the onion for 5 minutes until softened. Add the garlic, stirring, then add the minced beef, breaking it up as it fries for another 5 mins or until browned.

Add the cumin, chilli, Tabasco, mustard, tomato sauce, tomatoes, beans and beer and simmer, stirring occasionally, for 30 mins or until thickened. Season with salt and pepper, and stir in chopped coriander.

To serve, spoon into warm pasta bowls or plates with plenty of rice. Garnish with diced avocado and tomato tossed with lime juice and coriander, then crush a handful of crisp corn chips over the top.

This recipe is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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  • Main Ingredients - Beef
  • Cuisine - Mexican

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