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Chilli Con Carne
By Nagi | RecipeTin Eats · recipetineats.com
5–6 people
20-40 min or 1.5-2 hrs, slow cook
A spiced beef and bean stew, simmered until tender and served over rice or with tortillas and toppings.
| 15 ml olive oil | Heat oil, sauté garlic & onion 1 min | Add capsicum, cook 2 min until translucent | Increase heat to high, add beef, break up & cook until mostly browned | Add tomato paste, cook until beef is browned all over | Add crushed tomato, beans, bouillon, sugar, spices & salt | Add water, bring to simmer | Simmer uncovered 20–40 min or covered 1.5–2 hrs on low | Adjust salt to taste | Serve over rice or with corn chips, tortillas & toppings |
| 3 garlic cloves, minced | |||||||||
| 1 onion, diced | |||||||||
| 1 red capsicum (bell pepper), diced | |||||||||
| 500 g beef mince (ground beef) | |||||||||
| 45 g tomato paste | |||||||||
| 800 g can crushed tomato | |||||||||
| 420 g can red kidney beans, drained | |||||||||
| 2 beef bouillon cubes, crumbled | |||||||||
| 1 1/2 tsp sugar | |||||||||
| 1–2 tsp cayenne pepper (adjust to taste) | |||||||||
| 4 tsp paprika powder | |||||||||
| 5 tsp cumin powder | |||||||||
| 2 tsp garlic powder | |||||||||
| 2 tsp onion powder | |||||||||
| 2 tsp oregano | |||||||||
| 1 1/2 tsp cooking salt / kosher salt | |||||||||
| 1/2–1 1/2 cups / 120–360 ml water | |||||||||
| Rice, corn chips, tortillas (for serving) | |||||||||
| Sour cream, yoghurt, grated cheese, coriander / cilantro (for serving) |
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