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
- 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.
- Add the capsicums, chilli powder, paprika, oregano, cumin, salt and pepper and stir to combine.
- Turn the heat settings dial up to 10 and add the beef mince and brown until crumbled and cooked through.
- Add the red kidney beans, tomatoes, passata and stock and stir to combine.
- Turn the heat settings dial down to 6 and place the lid on top. Allow to simmer for 20 minutes, stirring every 5 minutes.
- 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: