Chilli con carne is such a popular meal – I thought it was about time it featured in one of the weekly menus! Serve on rice and load up with all the toppings.
Chilli con carne is made in the same way as bolognese sauce, though I’d say this is even easier because you don’t have to boil the pasta to go with it!
I like to serve on brown rice as an easy bowl meal. For a more indulgent option, you can serve with corn chips or warm tortillas.
Choose mild chilli beans for a family friendly option, or up the spice with hot chilli beans and a dash of cayenne pepper. I usually stick with the mild option – not a big fan of hot and spicy meals!
CHILLI CON CARNE
Chilli con carne is such a popular meal - I thought it was about time it featured in one of the weekly menus! Serve on rice and load up with all the toppings.
Ingredients
CHILLI CON CARNE
- 1 large carrot
- 1 brown onion
- 2 cloves garlic
- 1 tsp olive oil
- 500 g prime beef mince (1lb 2oz)
- 2 beef stock cubes
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp paprika
- 1 tsp garlic powder
- 2 Tbsp tomato paste
- 400 g canned Mexican style crushed tomatoes (14oz)
- 400 g canned chilli beans (14oz)
- 2/3 cup water (160ml)
- 1 tsp brown sugar
TO SERVE
- 1 avocado
- Large handful fresh coriander (optional)
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
- 1 cup grated Colby cheese (100g)
- 1/2 cup plain, unsweetened yoghurt (125ml)
Instructions
COOK CHILLI CON CARNE
Grate carrot, finely dice onion and crush garlic. Heat oil in a large pot on medium-high. Add onion and garlic and cook for 2 minutes, until onion is starting to soften. Add mince and cook, breaking up with a wooden spoon, until browned all over.
Stir in grated carrot, crumbled stock cubes, cumin, oregano, paprika and garlic powder. Cook for 1 minute. Stir in tomato paste, canned tomatoes, chilli beans, water and sugar. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes, until thickened slightly.
PREPARE SERVING INGREDIENTS
Meanwhile, dice avocado. Roughly chop coriander, if using. Microwave rice according to instructions on the packet.
SERVE
Divide rice between warmed serving bowls. Top with chilli con carne, grated cheese, avocado and a generous dollop of yoghurt. Sprinkle coriander over the top, if using.
Recipe Notes
WINE MATCH: Try a Syrah or a fruity Malbec.
GLUTEN-FREE OPTION: Use gluten-free stock cubes (check the strength, you may only need to use one). Choose gluten-free chilli beans or replace with plain canned red kidney beans or black beans (drained).
INGREDIENT SWAPS / NOTES: If you can’t find canned Mexican flavoured tomatoes, replace with regular canned crushed tomatoes. Choose mild, medium or hot chilli beans depending on your preferred level of spice. Sour cream can be used instead of yoghurt.
STORING AND REHEATING: Store individual portions of rice, chilli con carne and cheese in the fridge. Reheat in the microwave and add avocado, yoghurt and coriander just before serving.
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