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Chilli Con Carne

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Serves: 4
1 tablespoon olive oil
1 large brown onion, chopped finely
1 clove garlic, crushed
2 fresh long red chillies, chopped finely
500g minced beef
2 x 400g cans chopped tomatoes
1/3cup tomato paste
1/2teaspoon cayenne pepper
2 teaspoons white sugar
1 cup beef stock
420g can red kidney beans, rinsed, drained

Heat oil in largesaucepan; cook onion, garlic and chilli, stirring, until onion softens. Add mince; cook, stirring, over medium heat until mince is browned lightly.

Add undrained tomatoes, paste, pepper, sugar and stock. Bring to boil then reduce heat; simmer, uncovered, stirring occasionally, about 25 minutes or until most of the liquid has evaporated.

Add kidney beans; cook, covered, a further 10 minutes. Serve with toasted flour tortillas, if desired.

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