Serve up Michael Weldon’s Beef Chilli Con Carne (RECIPE BELOW) for a family dinner that really hits the spot. It has loads of spices and delicious toppings to create the perfect flavour.
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Beef Chilli Con Carne
Recipe by Michael Weldon
Serves 4
Prep 10 mins
Cooking 55 mins
Olive oil, to drizzle
1 brown onion, finely chopped
1 tbs smoked paprika
1 tbs ground coriander
1 tbs ground cumin
1 tbs garlic powder
500g beef mince
400g can diced tomatoes
1 red capsicum, finely chopped
400g can red kidney beans, rinsed, drained
2 cups rice, steamed
½ cup (150g) sour cream
50g corn chips, crushed
50g sliced pickled jalapeños
50g sliced pickled red onion
50g shredded tasty cheddar
½ bunch coriander sprigs
1. Heat a drizzle of oil in a frying pan over a high heat. Add the brown onion and cook for 2-3 mins or until onion softens. Add the paprika, ground coriander, cumin and garlic and cook for 1 min or until aromatic.
2. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add the tomato along with half a can of water. Season and bring to the boil. Reduce heat to a gentle simmer. Cook for 30-40 mins, stirring occasionally, until the mixture thickens slightly.
3. Add the capsicum and kidney beans to the mince mixture. Cook, stirring, for 2-3 mins or until combined and heated through.
4. Divide the rice and mince mixture among serving bowls. Top with sour cream, corn chips, jalapeño, onion, cheddar and coriander sprigs to serve.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
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