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Chilli con carne

Jill Dupleix
Jill Dupleix

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Chilli con carne.
Chilli con carne.Marina Oliphant

This great standby dish has legions of fans. To serve, scatter with diced avocado, tomato, lime and coarsely crushed corn chips.

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Ingredients

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, finely grated

  • ½ green capsicum, finely diced

  • 600g lean minced beef

  • 2 tsp ground cumin

  • 2 tsp jalapeno peppers, chopped

  • ½ tsp dried chilli flakes

  • 1 tsp dried oregano

  • 1 tbsp brown sugar

  • 250ml light red wine

  • 2 tbsp tomato paste

  • 400g can tomatoes, chopped

  • 400g can red kidney beans, drained

  • Sea salt and pepper

  • 3 tbsp fresh coriander, chopped

Method

  1. Heat oil in a large frying pan and cook onion for five minutes until softened. Add garlic, stirring, then capsicum and minced beef, breaking it up as it fries. Cook until nicely browned, about 10 minutes.

    Add cumin, jalapeno peppers, dried chilli, oregano and sugar, stirring. Add red wine, bring to boil, simmer for five minutes.

    Add tomato paste, tomatoes, kidney beans and simmer, stirring occasionally, for 30 minutes. Season with salt and pepper, add coriander and serve.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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