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Chilli Con Carne
By Nagi | RecipeTin Eats · recipetineats.com
5–6 people
20–40 min or 1.5–2 hrs
A spiced beef and kidney bean stew, simmered until rich and tender, served over rice or with tortillas and toppings.
| prepMince garlic cloves | ||||||||
| prepDice onion (brown, white, or yellow) | ||||||||
| prepDice red capsicum (bell pepper) | ||||||||
| prepDrain kidney beans | ||||||||
| prepCrumble beef bouillon cubes | ||||||||
| 1 tbsp / 15 ml olive oil | Heat oil, cook garlic & onion 1 min | Add capsicum, cook 2 min until translucent | Add beef, cook on high until mostly browned | Add tomato paste, cook until beef browned | Add crushed tomato, beans, bouillon, sugar, water & spices | Simmer 20–40 min or 1.5–2 hrs | Adjust salt to taste | Serve with rice, corn chips, tortillas & toppings |
| 3 garlic cloves, minced | ||||||||
| 1 onion, diced (brown, white, or yellow) | ||||||||
| 1 red capsicum (bell pepper), diced | ||||||||
| 1 lb / 500 g beef mince / ground beef | ||||||||
| 3 tbsp / 45 g tomato paste | ||||||||
| 800 g / 28 oz can crushed tomato | ||||||||
| 14 oz / 420 g can red kidney beans, drained (or other beans) | ||||||||
| 2 beef bouillon cubes (stock cubes), crumbled | ||||||||
| 1 1/2 tsp / 6 g sugar (any type) | ||||||||
| 1/2–1 1/2 cups / 120–360 ml water | ||||||||
| 1–2 tsp / 2–4 g cayenne pepper (adjust to taste) | ||||||||
| 4 tsp / 8 g paprika powder | ||||||||
| 5 tsp / 10 g cumin powder | ||||||||
| 2 tsp / 4 g garlic powder (or onion powder) | ||||||||
| 2 tsp / 4 g onion powder | ||||||||
| 2 tsp / 2 g oregano | ||||||||
| 1 1/2 tsp / 9 g cooking salt / kosher salt | ||||||||
| Rice, corn chips, tortillas (for serving) | ||||||||
| Sour cream, yoghurt, grated cheese, coriander / cilantro (for serving) | ||||||||
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