A Perfect Pantry

INGREDIENTS

• 2 tbsp olive oil
• 2 brown onions, diced
• 2 cloves garlic, minced
• 2 green capsicums, diced
• 1 tbsp Mexican chilli powder (mild)
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sea salt
• freshly ground black pepper
• 1kg lean minced beef
• 2 x 400g canned red kidney beans, rinsed
• 2 x 400 g canned chopped tomatoes
• 500ml passata sauce
• 250ml beef stock

DIRECTIONS

1. Using the Essentials 12’ Square Frypan, turn the heat settings dial to 8 and heat the oil. Add the onions and garlic and sauté until golden brown.
2. Add the capsicums, chilli powder, paprika, oregano, cumin, salt and pepper and stir to combine.
3. Turn the heat settings dial up to 10 and add the beef mince and brown until crumbled and cooked through.
4. Add the red kidney beans, tomatoes, passata and stock and stir to combine.
5. Turn the heat settings dial down to 6 and place the lid on top. Allow to simmer for 20 minutes, stirring every 5 minutes.
6. Serve with the Mexican dish of your choice.

NOTE: Passata sauce is a tomato puree found in the pasta sauce section of the supermarket.

 

TIP: Make a big batch of Chilli Con Carne at the beginning of the week, and then use it as a base for 5 different meals for the week, including:

Beef and Bean Nachos

Beef and Bean Enchiladas

Beef Burritos

Beef and Bean Mexican Pizza

Quesadillas

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials 12" Square Frypan
• Banquet Electric Frypan
• Family Banquet Frypan